• Mix together the ingredients for the peanut sauce in a small bowl until well-combined. If your coconut milk is chunky and difficult to stir, consider heating up the ingredients on the stove top to coax them to melt together. Refrigerate sauce in a sealed jar in the refrigerator until ready to serve.
• In a small bowl or measuring cup, combine the satay marinade ingredients (liquid aminos, lime juice, honey, sriracha, ginger, fish sauce, and garlic).
• Cut the chicken into 1-inch thick strips and transfer to a large zip lock bag or a sealable container. Pour in the marinade and stir everything around until the chicken pieces are coated with marinade. Seal the container (or zip lock) and marinate for at least 1 hour, ideally 24 hours.
• When you’re ready to cook, take the marinated chicken out of the refrigerator, and thread it onto metal skewers as though you are making shish kabobs.

Grilling Instructions:

• Preheat the grill to 400 degrees Fahrenheit. Use a wire brush to brush off any remaining food from the last grilling session from the grill grates. Spray grill grates with cooking spray.
• Grill over direct heat for 2 minutes per side. Move skewers to a cooler part of the grill and continue grilling and flipping until the chicken is cooked through.

Baking Instructions:

• Place your oven on the high broil setting.
• Transfer the chicken satay skewers to a large baking sheet. Broil on the shelf that is third from the top for 10 minutes. Check for doneness and continue broiling is need be.
• Chicken thighs are cooked through once it reaches an internal temperature of 170 degrees Fahrenheit. Insert a digital thermometer into a thicker piece of chicken to get an accurate read.

Serve Chicken Satay:

• Once cool enough to handle, slide the cooked chicken off of the skewers and serve them with your choice of side dishes. Or, do as I do and make a bowl with white rice, grated carrots, cherry tomatoes, avocado, cilantro, a drizzle of peanut sauce, and a sprinkle of sesame seeds.