Chicken Satés with Peanut Dipping Sauce

Lunch, I think, is my least favorite meal to prepare.  There is something so inherently boring about making lunch.  I’m not a sandwich person, too many salads and I’ll find myself giving my testimonial as to the health value of eating fresh greens from behind the bathroom door, and soup takes a bit of time and advance preparation.  So today, I welcome the chicken sate.  Yes, it did take a bit of prep time and marinating, but not a lot, and one chicken breast yielded four strips and therefore a tasty lunch for two.  I based this recipe on one I found in the June 1993 issue of Gourmet magazine.

Chicken Satés with Peanut Dipping Sauce

1 whole skinless boneless chicken breasts (about 1 1/4 pounds)
4 7-inch bamboo skewers, soaked in water to cover for 15 minutes

For the marinade:

2 teaspoons chopped peeled fresh gingerroot
2 teaspoons curry powder
2 tablespoons fresh key lime juice
1/2 cup coconut milk (I used the light version)

Dipping Sauce (see below)

Make the marinade: In a blender (I used a Bullet Blender) blend together the coconut milk, gingerroot, curry powder, and key lime juice until the mixture is smooth. (The marinade may be made 2 days in advance and kept covered and chilled.)

Cut the chicken lengthwise into 4 1/2-inch-thick slices and place into a 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 (I chose 3).  Thread the slices lengthwise onto the skewers, and season them with salt and pepper.

Make the dipping sauce:

1/3 cup smooth peanut butter

1 garlic clove

2 tablespoons fresh key lime juice

2 tablespoons soy sauce

1 teaspoon sugar

1/8 teaspoon cayenne, or to taste

1/3 cup coconut milk

In a blender blend together the peanut butter, garlic, lime juice, soy sauce, sugar,  cayenne, coconut milk, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. (The sauce may be made 2 days in advance and kept covered and chilled.)

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.  I used my trusty and much loved Cuisinart Griddler with quick and delicious results.

Serve the satés with the dipping sauce.

(I used the rest of the coconut milk, mixed with water, when I made the Jasmine rice.)

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Foodie Friday

Sunday's Best Party