Chicken Satay with Peanut Dipping Sauce

2 whole boneless chicken breasts (about 1-1/4 lb)
24 bamboo skewers, soaked in water 15min

2 tsp peeled and chopped fresh ginger root
2 tsp curry powder
2 tbs fresh lime juice
1/2 c hot water

1/3 c smooth peanut butter
1 clove garlic, chopped
2 tbs fresh lime juice
2 tbs soy
1/8 tsp cayenne pepper
1/3 c water
Combine ginger, curry, lime juice and water in a blender until
smooth. Strain through fine sieve into bowl and let cool.

Combine peanut butter, garlic, lime juice, soy, cayenne, water and
pepper in a blender until smooth. If too thin, add more peanut
butter. If too thick, add water. Taste and add pepper as desired.

Cut chicken lengthwise into 1/4" strips (8 strips per 1/2 breast).
Thread lengthwise onto skewers (1/skewer). Season with salt and
pepper to taste.

Marinate covered and chilled for at least 1 hour, but no more than
3 hours.

Grill on oiled rack over glowing coals 1-1/2 min/side, or until
cooked through. Serve with dipping sauce.

Serves 6-8

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