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----------------------------------MARINADE----------------------------------
1 tb Light brown sugar
1 tb curry powder
2 tb Crunchy peanut butter
1/2 c soy sauce
1/2 c Freshly squeezed lime juice
2 garlic cloves, minced
Crushed dried chile peppers
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6 chicken breast halves,
ÿboned, skinned, and cut
ÿinto 1/2" wide strips
--------------------------------PEANUT SAUCE--------------------------------
2/3 c Crunchy peanut butter
1 1/2 c coconut milk, unsweetened
1/4 c Freshly squeezed lemon juice
2 tb soy sauce
2 tb molasses (or brown sugar)
1 ts Fresh ginger root, grated
4 garlic cloves, minced
1/4 c chicken broth
1/4 c Heavy cream
Cayenne pepper
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 pur‚e 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
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.
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