Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------MARINADE-------------------------------
1 tb Light brown sugar Crushed dried chile peppers
1 tb Curry powder ----------------------------
2 tb Crunchy peanut butter 6 Chicken breast halves,
1/2 c Soy sauce ÿboned, skinned, and cut
1/2 c Freshly squeezed lime juice ÿinto 1/2" wide strips
2 Garlic cloves, minced

------------------------PEANUT SAUCE-----------------------------
2/3 c Crunchy peanut butter 4 Garlic cloves, minced
1 1/2 c Coconut milk, unsweetened 1/4 c Chicken broth
1/4 c Freshly squeezed lemon juice 1/4 c Heavy cream
2 tb Soy sauce Cayenne pepper
2 tb Molasses (or brown sugar) Grated lime zest
1 ts Fresh ginger root, grated Fresh cilantro sprigs

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 pur?e 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.

Nancy H. Miller

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