Chicken Satay with peanut butter dipping sauce

Yes, I had a craving for chicken satay...or mostly for the dipping sauce....I like peanut butter okay! :)  So it is a simple recipe, I didn't skewer the chicken however, I just George Forman grilled them.  I accompianed the satay with my brown rice/lentil (and I added barley this time) rice dish and lightly stir fried vegetables.  Makes for a yummy dinner!!  So satay away!!!

Chicken Satay with Peanut Sauce

Recipe courtesy Tyler Florence

Ingredients

Marinade:

• 1 cup plain yogurt
• 1 teaspoon freshly grated ginger (I just used powdered)
• 1 teaspoon minced garlic
• 1 tablespoon curry powder
• 1 1/2 pounds skinless, boneless chicken breasts, cut into strips
• 20 wooden skewers, soaked in water 30 minutes
• Vegetable oil, for grilling
• Butter lettuce leaves
• Fresh cilantro leaves
• Peanut sauce, recipe follows

Directions

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:

• 1 cup smooth peanut butter
• 1/4 cup low-sodium soy sauce
• 2 teaspoons red chili paste, such as sambal ( I used chili powder)
• 2 tablespoons dark brown sugar
• 2 limes, juiced (I used tangelo juice...it was the only citrus I had ;)  )
• 1/2 cup hot water
• 1/4 cup chopped peanuts, for garnish  (optional)

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
Yield: 3 cups