Grilled Chicken Satays with Late Harvest Peach Dipping Sauce

A really simple recipe that is great for summer grilling.  From Food and Drink Summer 2011.

8 boneless, skinless chicken thighs
24 wooden skewers, soaked in warm water for at least 1 hour

MARINADE AND SAUCE
2 shallots, peeled and chopped
3 cloves garlic, peeled and smashed
1 red chili, seeded and chopped
2 tbsp chopped ginger
1/2 tsp each ground turmeric and cumin
1/4 cup soy sauce
1/2 cup late harvest wine
1/4 cup vegetable oil
1 cup peeled and sliced peaches
Cilantro and roasted almonds, chopped

1. Slice chicken into thin strips.  Place in large bowl; set aside.
2. In a blender or food processor, combine shallots, garlic, chili, ginger, turmeric, cumin, soy sauce, wine and vegetable oil.  Blend until smooth.  Pour half of the mixture over the chicken.  Stir until well combined, cover and refrigerate for at least 1 hour and up to 1 day.
3. Add peaches to remaining marinade and process until combined.  Transfer to bowl and refrigerate for at least 1 hour and up to 1 day.
4. Thread chicken onto wooden skewers.  Grill over medium high heat until cooked through, about 3 minutes per side.  Serve immediately with peach dipping sauce and garnish with fresh chopped cilantro and chopped roasted almonds.