- To make marinade: In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into 3-inch-by-1-inch strips and add to the marinade. Turn chicken to coat, cover and refrigerate up to 4 hours. Soak bamboo skewers in water at least 20 minutes before preparing to cook meat.
- To make sauce: Bring the coconut milk to a simmer in a nonreactive saucepan. Whisk in the curry paste 1 to 2 minutes until dissolved. Whisk in peanut butter, broth and sugar. Reduce heat and cook, stirring, about 5 minutes, until smooth. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.
- Prepare grill and thread marinated chicken strips onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. This should give you nice grill marks. Serve with peanut sauce.
Per serving with Peanut Sauce: 270 calories, 49 percent calories from fat, 15 grams total fat, 69 milligrams cholesterol, 6 grams saturated fat, 27 grams protein, 8 grams carbohydrates, 1 gram total fiber, 284 milligrams sodium, 6 grams total sugars, 7 grams net carbs.
Per (1-tablespoon) Peanut Sauce: 50 calories, 69 percent calories from fat, 4 grams total fat, .08 milligram cholesterol, 2 grams saturated fat, 1 gram protein, 4 grams carbohydrates, .49 gram total fiber, 112 milligrams sodium, 3 grams total sugars, 3 grams net carbs.