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If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.
Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
Thread onto skewers - I do 4 to 5 pieces each.
Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
Cook skewers in batches for 3 minutes on each side until golden.
Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
Stir to combine then simmer, stirring every now and then, for 5 minutes.
Adjust consistency with water - it should be a pourable but thickish sauce.
Cover with lid and keep warm while cooking skewers.
Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice to complete the meal!