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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 pepper |
| 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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