Chicken Satay with Spicy Peanut Sauce

Holy. Crap.  This was so flavorful and delicious.  I was so sad when my plate was empty.  I didn't know what chile-garlic paste was, so I used sriracha, and it turns out I was right.  This chicken is awesome.

Chicken Satay with Spicy Peanut Sauce
from Chow

For the chicken:
3/4 cup unsweetened coconut milk
1 tbsp fish sauce
1 tbsp packed light brown sugar
1 tbsp Thai red curry paste
1 1/2 tsp kosher salt
2 lbs boneless, skinless chicken breasts, sliced into 1/2" strips

For the peanut sauce:
3/4 cup unsweetened coconut milk
1/4 cup chunky all-natural peanut butter
1 tbsp fish sauce
1 tbsp packed light brown sugar
1 tbsp Thai red curry paste
2 tsp sriracha
1 tbsp freshly squeezed lime juice

In a bowl, combine all of the chicken ingredients and the chicken, coat completely.  Cover and refrigerate 30 minutes to overnight.  In another bowl, combine all sauce ingredients and cover (can be refrigerated up to 2 days).  When ready to cook, preheat grill to medium-high.  If you're using wooden skewers, soak them in water for at least 15 minutes.  Let the sauce get to room temperature.  Thread 1-2 pieces of chicken on each skewer.  Place on grill and grill about 8 minutes, flip, grill 8 more minutes.  Remove from grill when chicken is done.  Serve with spicy sauce.