Cheesy Thai Chicken Satay

1.Prepare the chicken marinade by combining soy sauce, fish sauce, brown sugar, curry powder, minced garlic, turmeric powder, chili powder, and vegetable oil in a large bowl. Mix well until sugar dissolves.

2.Add the chicken strips to the marinade, tossing to coat evenly. Cover and refrigerate for at least 10 minutes to allow flavors to infuse.

3.While the chicken marinates, prepare the peanut sauce by whisking together peanut butter, coconut milk, red curry paste, lime juice, brown sugar, soy sauce, and chili flakes in a small bowl. Add water gradually to achieve a smooth, pourable consistency. Set aside.

4.Thread the marinated chicken strips onto the soaked bamboo skewers, distributing evenly.

5.Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.

6.Grill the chicken skewers for about 4 minutes on one side. Then sprinkle the shredded cheese generously over the chicken on the grill.

7.Carefully flip the skewers and grill for another 3-4 minutes or until the chicken is cooked through, cheese is melted, and grill marks appear. Internal temperature should reach 75°C (165°F).

8.Remove the skewers from the grill and let them rest for a couple of minutes.

9.Serve the cheesy chicken satay hot, garnished with fresh cilantro leaves and lime wedges on the side. Accompany with the prepared spicy peanut sauce for dipping.