Chicken Satay

Flatten the chicken to 1/4-inch thickness. Then, cut the chicken lengthwise into 1-inch-wide strips. Editor's Tip: One way to flatten a chicken breast is to butterfly the chicken (cut it in half) to create two thin cutlets. Then, the cutlets can be lightly pounded to an even thickness.

In a large shallow dish, combine the coconut milk, garlic, brown sugar, coriander, turmeric, cumin, salt and white pepper. Add the chicken and turn it to coat in the marinade. Refrigerate the marinating chicken for eight hours or overnight.

In a small bowl, whisk the peanut butter, coconut milk, green onions, jalapeno, lime juice, soy sauce, garlic, sugar, cilantro and ginger until they're blended. Cover and refrigerate the sauce until you're ready to serve it. Editor's Tip: The sauce tastes good cold or hot. You can heat the sauce over gentle heat in a saucepan, stirring frequently to prevent lumps from forming.

Drain the chicken, discarding the marinade. Thread two chicken strips onto each metal or soaked wooden skewer. Editor's Tip: Soak wooden skewers in water for thirty minutes to minimize any fire risks.

Grill the chicken, uncovered, over medium-hot heat until the chicken juices run clear, two to three minutes on each side. If you'd like, garnish the satay with additional chopped cilantro, chopped peanuts and serve with lime wedges and peanut sauce. Editor's Tip: If you prefer to use a meat thermometer to measure doneness, cook until the internal temperature of chicken reaches 165°F.