Chicken Satay Thai Style W/ Peanut Sauce

Ingredients

• bamboo skewers
• 3 whole boneless skinless chicken breasts, butterflied and cut into 1/2 inch strips

for marinade

• 1 tablespoon light brown sugar
• 1 tablespoon curry powder
• 2 tablespoons crunchy peanut butter
• 1/2 cup soy sauce
• 1/2 cup fresh squeezed lime juice (2 medium limes)
• 2 garlic cloves, minced
• 1 teaspoon dried chili pepper flakes

for peanut sauce

• 2/3 cup crunchy peanut butter
• 1 1/2 cups unsweetened coconut milk
• 1/4 cup fresh lemon juice (1 medium lemon)
• 2 tablespoons soy sauce
• 2 tablespoons molasses (or brown sugar)
• 1 teaspoon fresh grated gingerroot
• 4 garlic cloves, minced
• 1/4 teaspoon cayenne pepper (more if you want)
• 1/4 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup fresh cilantro leaves

Directions

1. 1

   Marinate overnight.

2. 2

   Prepare chicken by butterflying breasts and cutting into 1/2 inch strips.

3. 3

   Thread chicken in a serpentine fashion onto bamboo skewers.

4. 4

   Prepare Marinade by combining first 7 ingredients in a small bowl and whisk to combine peanut butter into marinade mixture.

5. 5

   Place skewered chicken into a shallow dish like a 9"x13"x2" pan.

6. 6

   Pour marinade over chicken, allow to marinate overnight.

7. 7

   Peanut sauce

8. 8

   this mixture can be made hours ahead of time and refrigerated. bring to room temp before serving.

9. 9

   Combine first 8 ingredients of peanut sauce together in a saucepan (peanut butter through cayenne pepper).

10. 10

    Cook over medium heat whisking constantly until sauce is consistency of heavy cream (about 15 min).

11. 11

    Add Chicken broth, heavy cream and cilantro leaves, whisk to combine.

12. 12

    Grill the Chicken till done about 8 minute.

13. 13

    Serve with peanut sauce for dipping.