Thai Chicken Satay #2

There is another entry for chicken satay that I have used over and over again, with rave reviews.  This is a milder chicken marinade with a spicier sauce.  Take your pick!!

From The Barbecue Bible -- Over 500 Recipes by Steven Raichlen

Ingredients:

FOR THE CHICKEN AND MARINADE:

1 lb skinless, boneless chicken breasts
1/4 cup lite coconut milk
2 Tbsp Asian fish sauce
2 Tbsp fresh lime juice
2 tsp honey or sugar
2 cloves garlic minced
1/2 tsp ground turmeric

FOR THE PEANUT SAUCE: (makes about 1 cup)

2 tsp minced fresh ginger
1 Thai, serrano or jalapeño chile, seeded and minced
1 clove garlic, minced
2 scallions, white and green parts, trimmed and minced
1/3 cup chunky peanut butter
1/3 cup lite coconut milk, more if needed
2 Tbsp Asian fish sauce or lite soy sauce, or more to taste
1 Tbsp fresh lime juice, or more to taste
2 tsp sugar, or more
1/4 cup chopped fresh cilantro (optional)

Directions:

1. FOR THE CHICKEN: Soak 16 long bamboo skewers in cold water for 1 hour.  Cut the meat lengthwise, into strips about 1/2 inch wide.

2. FOR THE MARINADE: combine the ingredients in a glass bowl and whisk to blend.  Add the chicken and toss thoroughly to coat.  Cover and refrigerate for 20 - 120 minutes, the longer the better.

3. FOR THE PEANUT SAUCE: Combine all the ingredients in a small, heavy saucepan.  Bring to a boil over medium heat, stirring well to mix, then reduce the heat to low and simmer, uncovered, until richly flavored, about 10 minutes.  The sauce should be thick but pourable; thin with coconut milk, if needed.  Adjust fish sauce, lime or sugar as needed; serve warm or at room temperature.  It will keep, tightly covered in the refrigerator, for up to 3 days.

4. Preheat the grill to high.  Weave the chicken onto the prepared skewers.

5. When ready to cook, oil the grill grate.  Arrange the skewers on the grate and grill, turning with tongs, until lightly browned and cooked through, 1-3 minutes per side.

6. Transfer the sates to serving plates and serve with little bowls of the peanut sauce.  Place a sate on a lettuce leaf, top the chicken with a spoonful of the sauce, wrap the lettuce around the sate and pull out the skewer.