BBQ Chicken Skewers with Maple Satay Sauce

For the satay sauce:

• 4 tbsp crunchy peanut butter
• 1  tbsp  dark soy sauce   
• ⅘ cup coconut milk 
• 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• ½ tsp ground coriander
• ½ tsp chilli flakes
• Juice of one lime

For the chicken skewers:

• 4 chicken breasts, cut into bite-size chunks
• 2 tbsp dark soy sauce 
• 3 garlic cloves, peeled and crushed 
• 1 ⅛ cups coconut milk
• 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp ground ginger
• 1 tsp ground coriander

To serve:

• Handful of fresh coriander, chopped
• Handful of roasted peanuts, chopped

To make the satay sauce:

1. Combine all the ingredients in a saucepan.
2. Heat through gently for 5 minutes, stirring continuously.
3. Remove from the heat and keep warm.

To make the chicken skewers:

1. Place the diced chicken breasts in a large bowl with all of the marinade ingredients except the extra maple syrup.
2. Using your hands or a large spoon, mix the chicken for a minute. 
3. Cover and place in the fridge to marinate for at least 1 hour but preferably overnight.
4. Split the chicken between four skewers.
5. Brush a little oil onto your BBQ then heat until it smokes.
6. Place the skewers on the griddle and cook for 8–10 minutes until golden brown, turning a couple of times during cooking.
7. Place the skewers on a plate, gently reheat the satay sauce and pour on the top of the skewers. Top with fresh coriander and the roasted peanuts.