1. Combine garlic, coriander, brown sugar, salt, cocoa and pepper in large bowl. Stir in soy sauce, oil, lime juice and ginger.
2. 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.
3. 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. 15 to 20 appetizers or 4 to 6 entree servings.
PEANUT DIPPING SAUCE:
1/2 cup peanut oil
1 cup REESE'S Creamy Peanut Butter
1/4 cup lime juice
1/4 cup soy sauce
3 tablespoons honey
2 garlic cloves, minced
1 teaspoon cayenne pepper
1/2 teaspoon hot pepper 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.