Soak 12–16 wooden skewers in cold water for at least 30 minutes (or up to 2 hours) to prevent them from burning on the Grill.

In a Mixing Bowl, whisk together the 3 tbsp leche de coco, 2 tbsp salsa de soja, 1 tbsp salsa de pescado, 1 tbsp azúcar morena compactada, 1 tbsp aceite vegetal, 2 tsp cúrcuma molida, 1 tsp cilantro molido, 1 tsp comino molido, minced 2 stalks citronela parte interior tierna solamente, picada finamente, 3 cloves ajo picado, and 1 tsp jengibre fresco rallado until well combined.

Add the 1 ½ lb muslos de pollo deshuesados sin piel cortados en tiras de 1 pulgada de ancho strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

In a Saucepan over medium-low heat, combine the ¾ cup mantequilla de cacahuate cremosa, 3 tbsp leche de coco, 2 tbsp salsa de soja, 2 tbsp jugo de lima fresco, 1 tbsp azúcar morena compactada, 1 tbsp salsa de pescado, 1 tsp sriracha o más, and 3 cloves ajo picado. Whisk together and cook, stirring frequently, for 3–4 minutes until smooth and slightly thickened.

Add warm ¼ cup agua tibia, para diluir la salsa a tablespoon at a time until the sauce reaches a pourable, dipping consistency. Taste and adjust seasoning — add more 2 tbsp jugo de lima fresco for tang, 1 tsp sriracha o más for heat, or 1 tbsp azúcar morena compactada for sweetness. Remove from heat and set aside.

When ready to cook, preheat your Grill or Grill Pan to medium-high heat (around 400°F). Lightly oil the grates.

Thread the marinated 1 ½ lb muslos de pollo deshuesados sin piel cortados en tiras de 1 pulgada de ancho strips lengthwise onto the soaked skewers, weaving the Bamboo Skewer through the meat so it lies flat.

Grill the skewers for 3–4 minutes per side, until the 1 ½ lb muslos de pollo deshuesados sin piel cortados en tiras de 1 pulgada de ancho is cooked through, nicely charred, and registers 165°F on an Meat Thermometer. Do not overcrowd the Grill — work in batches if needed.

Transfer the skewers to a serving platter. Gently rewarm the peanut sauce over low heat if it has thickened, thinning with a splash of ¼ cup agua tibia, para diluir la salsa as needed. Garnish the skewers with chopped ¼ cup cacahuates tostados picados aproximadamente and 1 tsp cilantro molido, and serve with 2 tbsp jugo de lima fresco wedges, 0.5 whole pepino inglés rebanado en rodajas slices, and peanut sauce on the side.