Prep 20 mins
Cook 1 hr 10 mins
Not sure where I found this recipe, but my notes say that I was looking for Thai satays.
- 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
- 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.