What I love about this recipe is that the sauce and marinade can both be made a day in advance. I like to throw everything together, and then I have dinner ready for the grill the next day. The chicken is lightly flavored by the curry and coconut milk and tastes great over rice or in a salad. The peanut sauce is my go-to recipe - I've served it with spring rolls, wraps, and stir-frys, all with great results.
To make the chicken, combine the coconut milk, garlic, turmeric, curry paste, cilantro, honey, soy sauce, lime juice, salt, and pepper in a small bowl. Add the chicken. Shake to coat the chicken. Marinade for at least a few hours, overnight if possible.
After marinating, skewer the chicken tenders using metal or bamboo skewers. If using bamboo, soak them in water to prevent burning.
Heat a grill over medium. Cook chicken for 2-3 minutes per side, or until juices run clear.
Meanwhile, combine the peanut butter, coconut milk, garlic clove, rice vinegar, lime juice, honey, curry paste, and salt in a small saucepan. Heat on the stove over low heat until warmed.
Serve chicken with peanut sauce, additional peanuts, and cilantro. I also recommend making Thai cucumber salad for the side!
Use peanut butter made only with peanuts for the best results - the stuff with additives is too sweet for this recipe.