Chicken sat 82 with peanut sauce

9 Servings

Ingredients

QuantityIngredient
1tablespoonLight brown sugar
1tablespoonCurry powder
2tablespoonsCrunchy peanut butter
½cupSoy sauce
½cupFreshly squeezed lime juice
2Garlic cloves, minced
Crushed dried chile peppers --------------------------
6Chicken breast halves,
FFboned, skinned, and cut
FFinto 1/2\" wide strips
cupCrunchy peanut butter
cupCoconut milk, unsweetened
¼cupFreshly squeezed lemon juice
2tablespoonsSoy sauce
2tablespoonsMolasses (or brown sugar)
1teaspoonFresh ginger root, grated
4Garlic cloves, minced
¼cupChicken broth
¼cupHeavy cream
Cayenne pepper
Grated lime zest
Fresh cilantro sprigs

Directions

MARINADE

PEANUT SAUCE

To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur 82e briefly. Add chicken broth an d cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.