***MARINADE***
1 tablespoon light brown sugar
1 tablespoon curry powder
2 tablespoon crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves -- minced
crushed dried chile peppers
6 chicken breast halves
-- boneless, skinless,
-- and cut into 1/2"
-- wide strips
***PEANUT SAUCE***
2/3 cup crunchy peanut butter
1-1/2 cups coconut milk -- unsweetened
1/4 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
1/4 cup chicken broth
1/4 cup heavy cream
cayenne pepper
grated lime zest
fresh cilantro sprigs
Instructions:
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 puree 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.
