Chicken Satay With Peanut Sauce

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 9
• 1 tablespoon light brown sugar
• 1 tablespoon curry powder
• 2 tablespoons crunchy peanut butter
• 1/2 cup soy sauce
• 1/2 cup freshly squeezed lime juice
• 2 garlic cloves, minced
• crushed dried hot chili peppers
• 6 boneless skinless chicken breast halves, cut into 1/2-inch wide strips
• 2/3 cup crunchy peanut butter
• 1 1/2 cups coconut milk, unsweetened
• 1/4 cup fresh lemon juice
• 2 tablespoons soy sauce
• 2 tablespoons molasses (or brown sugar)
• 1 teaspoon fresh gingerroot, grated
• 4 garlic cloves, minced
• 1/4 cup chicken broth
• 1/4 cup heavy cream
• cayenne pepper
• grated lime zest
• fresh fresh cilantro stem

Recipe

• 1 to make the marinade, combine the first 7 ingredients in a shallow dish.
• 2 thread the chicken strips onto bamboo skewers in a serpentine fashion.
• 3 place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.
• 4 make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan.
• 5 season to taste with cayenne pepper.
• 6 cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).
• 7 transfer to a food processor or blender and puree briefly.
• 8 add chicken broth and cream and blend until smooth.
• 9 this mixture can be made several hours ahead and stored in the refrigerator. bring to room temperature before serving.
• 10 prepare moderate-hot charcoal coals or preheat a broiler.
• 11 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.
• 12 sprinkle grilled chicken with lime zest and garnish with cilantro leaves.
• 13 serve with the peanut sauce for dipping.