Combine garlic, coriander, brown sugar, salt, cocoa and pepper in large bowl. Stir in soy sauce, oil, lime juice and ginger.
Cut chicken into 1-1/2 to 2-inch cubes. Add to soy sauce mixture, stirring to coat chicken pieces. Cover; marinate in refrigerator for at least two hours.
Meanwhile, prepare PEANUT DIPPING SAUCE. Thread chicken pieces onto satay sticks. Grill or broil, basting with marinade. Discard leftover marinade. Garnish with chopped coriander, if desired. Serve with prepared peanut sauce. Refrigerate leftovers.
Makes 15 to 20 appetizers or 4 to 6 entree servings.
PEANUT DIPPING SAUCE:
Gradually whisk peanut oil into peanut butter in medium bowl. Blend in lime juice, soy sauce, honey, garlic, cayenne pepper and hot pepper sauce. Adjust flavors to taste. (You should have a sweet/hot flavor.)
About 2-1/4 cups dipping sauce.
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