Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **marinade**

  3. 1 tablespoon light brown sugar

  4. 1 tablespoon curry powder

  5. 2 tablespoons crunchy peanut butter

  6. 1/2 cup soy sauce

  7. 1/2 cup freshly squeezed lime juice

  8. 2 garlic cloves -- minced

  9. crushed dried chile peppers

  10. 6 chicken breast halves

  11. -- deboned, skinned,

  12. -- and cut -- into 1/2" wide

  13. -- strips

  14. **peanut sauce**

  15. 2/3 cup crunchy peanut butter

  16. 1 1/2 cups coconut milk -- unsweetened

  17. 1/4 cup freshly squeezed lemon juice

  18. 2 tablespoons soy sauce

  19. 2 tablespoons molasses -- (or brown sugar)

  20. 1 teaspoon fresh ginger root -- grated

  21. 4 garlic cloves -- minced

  22. 1/4 cup chicken broth

  23. 1/4 cup heavy cream

  24. cayenne pepper

  25. grated lime zest

  26. fresh cilantro sprigs

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Grill the skewered chicken over medium coals, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Do not overcook. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.


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