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Chicken Sate With Peanut Sauce

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 chile peppers

6 chicken breast halves, boned, skinned, and cut into 1/2" wide strips

2/3 c crunchy peanut butter
1 1/2 c coconut milk, unsweetened
1/4 c freshly squeezed lemon juice
2 tb soy sauce
2 tb molasses (or brown sugar)
1 ts fresh ginger root, grated
4 garlic cloves, minced
1/4 c chicken broth
1/4 c heavy cream
cayenne pepper
grated lime zest
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 pure 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


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6 of 10 people found the following review helpful:
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The Marinated Chicken Stands Alone, December 5, 2004 - 02:57 AM
Reviewer: Kittopotamus from Decatur, GA USA
Not only is this super-easy to make, but the marinated chicken alone is wonderful. The peanut sauce is just an added bonus for pigs like my husband and I. I subbed lite coconut milk for regular, and half and half for heavy cream, and the sauce still came out rich, thick and packed with flavor. In the broiler, the chicken skewers took exactly 8 minutes to cook and were done to perfection: lightly glazed outside, tender inside, and devoured in about 10 minutes. Highly recommended.

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