Grilled Thai Satay Chicken with Peanut Dipping Sauce

1. Prepare marinade by combining half of the coconut milk, soy sauce, brown sugar, ginger, lime juice, garlic, cilantro and jalapeno in a blender. Pour marinade over the chicken in a large plastic bag and let sit at least an hour, or up to overnight.

2. Preheat grill to medium-high. Prepare sauce by combining the remaining of coconut milk, peanut butter, tamari, tomato paste, garlic powder, cumin and coriander in a small pan and whisk till combined. Place pan on one side of the grill.

2. Add marinated chicken to other side of preheated grill. Cook chicken for 4-5 minutes. Flip, and cook another 4-5 minutes. Stir sauce occasionally. Color will darken as sauce bubbles and reduces. Cook sauce until desired consistency.

Serve chicken with peanut sauce, garnished with cilantro and chopped peanuts.