Cut each chicken breast lengthways into six strips. Blend together all the ingredients for the marinade in a shallow dish. Add the chicken, turn several times to coat, then cover and chill in the fridge for several hours or overnight.
Soak 24 wooden skewers in cold water for 30 minutes. Alternatively, use metal skewers. For the sauce, put the coconut in a jug, pour over 100ml boiling water and leave to infuse for 15 minutes. Strain, reserving the coconut-flavoured liquid. Discard the coconut. Preheat a medium grill.
Put all the ingredients for the sauce, including the coconut liquid, in a blender or food processor and whizz together. Transfer to a small serving bowl.
Thread the strips of chicken onto the skewers concertina-style, then grill for 10 minutes or until cooked through.
Serve the chicken skewers, four per person, with the sauce. Garnish with lemon or lime wedges.
Both Quorn and tofu could be marinated in place of the chicken. Satay sauce also makes a delicious accompaniment to grilled or barbecued vegetable kebabs.