Spicy Grilled Chicken Satay

Ingredients:

Skewer Soak:
1 cup water
1 tablespoon soy sauce
1/4 cup coconut milk
twenty-four 6 inch wooden skewers

Chicken Marinade:
1 1/4 pounds boneless skin-less chicken breasts, cut into 24 strips (or 24 chicken tenderloins)
1/4 cup pineapple juice
2 tablespoons soy sauce
1 teaspoon minced garlic
1 tablespoon sesame oil
1-2 tablespoons asian chile sauce
2-3 tablespoons peanut oil (to brush chicken before grilling)

Dipping Sauce:
2 tablespoons peanut oil
1 tablespoons minced shallots
1 tablespoon minced fresh ginger
2 cloves minced garlic
2 teaspoons fresh minced jalapeños ( or 1/4 teaspoon crushed red pepper flakes)
1/2 cup coconut milk
1/4 cup chunky peanut butter
1/4 cup rice vinegar
2 tablespoons soy sauce
1 lime, zest and juice
2 tablespoons chopped fresh cilantro
cayenne pepper to garnish

Instructions:

Combine skewer soak ingredients. Soak skewers 2 hours or longer.

Combine pineapple juice, soy sauce, garlic, sesame oil, and chili sauce. Pour over chicken and allow to marinate, refrigerated, for 3-4 hours.

Make dipping sauce: Heat the peanut oil in a skillet and sauté the shallots, ginger, garlic and jalapeños over low heat 4-5 minutes. Add coconut milk, vinegar, and peanut butter, stir well and simmer 5 minutes. Let cool slightly then transfer to a blender and puree, adding all remaining ingredients. Thin with a couple of tablespoons of warm water if mixture is too thick. Serve dipping sauce in a small bowl garnished with a sprinkle of cayenne pepper and additional chopped cilantro. (sauce may be made in advance, store in refrigerator and bring to room temp. before serving)

Remove skewers from marinade. Remove chicken from marinade and thread onto skewers. Pat the chicken dry with a paper towel then use a pastry brush to lightly coat the chicken with peanut oil.

Preheat grill to high. Grill skewers 5-7 minutes, turning only once, until cooked through. (use folded foil to protect skewers, see below) Arrange on platter to serve. Dipping sauce can be drizzled over or served on the side. Serves 6-8

From therightrecipe.org