© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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For the Satay:
1 tablespoon light brown sugar
1 tablespoon curry powder
2 tablespoons crunchy peanut butter
½ cup soy sauce
½ cup freshly squeezed lime juice
2 garlic cloves, minced
crushed dried chile peppers
For the Chicken:
6 Chicken breast halves, boned, skinned and cut into ½ inch wide strips
For the Peanut Sauce:
⅔ cup crunchy peanut butter
1 ½ cup coconut milk, unsweetened
¼ cup freshly squeezed lemon juice
2 tablespoon soy sauce
2 tablespoon molasses, or brown sugar
1 teaspoon fresh ginger root, grated
4 garlic cloves, minced
¼ cup chicken broth
¼ cup heavy cream
grated lime zest
fresh cilantro sprigs
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 purée briefly. Add chicken broth and 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 arinade, 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.