6 boned and skinned chicken breast halves, cut into long strips each about ½ inch wide, or precut chicken tenders
1 tablespoon brown sugar
1 tablespoon curry powder
½ cup soy sauce
2 tablespoons peanut butter; any kind will do
½ cup fresh lime and/or lemon juice
2 pressed garlic cloves
crushed dried red chili peppers to taste
Combine all ingredients except chicken to make marinade
Thread the chicken pieces on bamboo skewers, one or two pieces per skewer, weaving skewers in and out of the meat lengthwise to create a serpentine design
Marinate the skewered chicken for at least two hours, or as long as overnight
Cook over medium hot coals or under a broiler, turning several times and basting with the marinade, until crispy on the outside but still moist inside, about 6 to 8 minutes.
Charcoal grill or broiler
Serve with couscous and curried carrots or a salad. Garnish with fresh cilantro leaves. The marinade is also good on larger pieces of unskewered boneless skinless chicken breast.
(adapted from Chicken Sate with Peanut Sauce from Chicken by James McNair; Chronicle Books, San Francisco, 1987.)
3 weeks ago