In a food processor or blender, blend all the ingredients listed under 'marinade'.
Cut the chicken peices into long strips.
In a large mixing bowl, marinate the chicken strips in around 1/3 of the marinade untillthe chicken pieces are well coated in the marinade. Reserve the rest of the marinade for later.
Skewer the chicken strips (see notes)
To grill the skewered chicken, pre-heat a grill pan (if using a stovetop grill). Add olive oil and cook the chicken skewers, flipping the skewers ocassionally for even grilling. Using a marinade brush, brush more marinade on the chicken as they cook. Once the chicken skewers are grilled and the start to turn golden brown, keep the skewers aside.
If using an oven to grill the chicken, grill them at 200 C (390 F) for 15- 17 minutes, flipping the skewers over once in between.
For the dipping sauce:
Prepare the dipping sauce by adding the leftover marinade to a mixing bowl along with the peanut butter. Blend to a smooth sauce. Adjust seasoning and add salt and sugar as needed.
Tip: To make a runny sauce, add more coconut milk and blend.
To serve, garnish the skewers with more lime juice, drizzle some of the dipping sauce over the skewers and serve.
Notes
To skewer the chicken easily, lay the marinated chicken pieces parallel to each other, skewer the pieces by inserting the skewers perpendicular to the pieces. Cut the chicken between the skewers to form kababs. (see step-by-step instructions in the blogpost)
Make extra dipping sauce for serving over rice or noodles