You will also need: 8-10 Bamboo Skewers and Grill Spray

Prepare the chicken

• The chicken thighs should be skinless and boneless. Cut them into about 2-inch pieces and put them in a big dish or zip-top bag.
• To a bowl, add the soy sauce, coconut milk, brown sugar, crushed red pepper, turmeric, ginger powder, ginger powder, and grated garlic. Mix well to blend. Toss the chicken thoroughly to coat it after adding the marinade. If use a zip-top bag, be sure to tightly seal it before gently massaging the chicken to evenly distribute the marinade.
• In case it leaks, put the bag on a skillet or plate or cover the bowl with plastic wrap. Chill the chicken for a minimum of two hours, or up to overnight.

Prepare the peanut sauce

• Use a blender or a small blender (such as a Nutribullet) to combine all the ingredients for the peanut sauce. Blend until smooth sauce is achieved and all ingredients are blended. When it's time to serve, transfer the sauce to a serving dish or other container.
• After setting the bamboo skewers on a shallow baking dish or sheet pan, fill them with water. Give the skewers a half-hour to an hour's soak.

Grill the chicken

• Take out of the water the bamboo skewers. Put three to four pieces of chicken on each skewer. Transfer to a skillet or platter, then continue with the leftover chicken. Throw away any marinade that's left.
• To keep the barbecue grates from sticking, mist them with grill spray. Over medium heat, grill the chicken satay, flipping periodically, until browned and cooked through, 15 minutes or so. When a piece of chicken is at its thickest, the internal temperature should be at least 165°F.
• Present the peanut sauce beside the chicken satay.