Cut the chicken into strips and place them in a large bowl.
In the same bowl, mix soy sauce, minced lemongrass, and half of the coconut milk. Let it marinate for at least 2 hours.
Thread the chicken strips onto skewers. 4
Preheat your grill to medium-high heat.
Grill the chicken skewers for 2-3 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit.
For the peanut sauce, mix peanut butter with the remaining coconut milk over low heat until it's well combined.
Serve the chicken skewers with the peanut sauce on the side.
Notes
Always marinade your chicken for at least a few hours, overnight if possible. The longer the chicken sits in the marinade, the more flavor it will absorb.
If you are using wooden skewers, make sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.
To ensure your chicken is cooked thoroughly, use a meat thermometer. The internal temperature should reach 165 degrees Fahrenheit.
If the sauce is too thick, you can thin it by adding a bit more coconut milk or water.
You can prepare the peanut sauce ahead of time. It will keep well in the fridge for up to a week.