Chicken Satay With Peanut Dipping Sauce

Recipe Ingredients

2		Chicken breasts*
		For The Marinade
3/4 cup	69g / 2.4oz	Sweetened flaked coconut
2 teaspoons	10ml	Chopped peeled fresh gingerroot
2 teaspoons	10ml	Curry powder
2 tablespoons	30ml	Fresh lime juice
1/2 cup	118ml	Hot water
32		Bamboo skewers**

Recipe Instructions

* skinless, boneless

** soaked in water for 15 minutes

Cut the chicken lengthwise into 1/4-inch-thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper.

Make the marinade: In a blender blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool.

The marinade may be made 2 days in advance and kept covered and chilled.

In a large shallow dish pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. (Do not let the chicken marinate longer or the meat will break down.) Make the dipping sauce.

Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through, and serve the satays with the dipping sauce.

Makes about 32 skewers.

Gourmet June 1993

Source:
Porter Lansing

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