This simple marinade is adapted from The Asian Grill, by Corinne Trang. Make your favorite peanut sauce for dipping. Cooked on a gas or charcoal grill, or a stovetop grill pan, this recipe serves 6-8 (can be halved or doubled).
1 cup coconut milk
1 Tbsp granulated sugar
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp ground cumin
1/4 tsp kosher salt
A pinch of fresh ground black pepper
2-3 lbs boneless, skinless chicken breasts, cut against the grain into 1/8-inch-thick slices
12 long bamboo skewers, or other skewers of your choice
In a small bowl, whisk together everything except the chicken, until the ingredients are incorporated and the sugar is dissolved. Stir in the chicken, and transfer all to a ziploc bag. Squeeze out the air, and seal the bag. Massage the chicken until it's coated all around, and refrigerate for 2 hours.
Soak skewers in water for at least 30 minutes.
Meanwhile, heat your grill to high heat, or prepare a stovetop grill pan. Thread 4-6 pieces of chicken on each skewer, keeping the chicken bunched toward the bottom end of the skewer. Grill the chicken, turning frequently, until crisp, 2 minutes per side. Serve with peanut sauce for dipping.