Grilled Curried Chicken Skewers with Spicy Peanut Sauce

Ingredients

• 4 boneless, skinless chicken breasts
• 2 T soy sauce
• 2 T fresh lemon juice
• 1/4 cup peanut oil
• 2 tsp. garlic puree
• 1 tsp. curry powder
• This sauce is good on so many things, I recommend doubling or tripling the amounts here.
• 2 tsp. soy sauce
• 2 tsp. fresh lemon juice
• 1/3 cup natural peanut butter
• 1/3 cup coconut milk
• 1 tsp. sweetener of your choice
• 1/4 – 1/2 tsp. Cayenne pepper

Directions

1. Cut away any visible fat or tendons from the chicken breasts, then slice each breast lengthwise into 2 long strips.
2. In a small bowl, whisk the marinade ingredients until smooth.
3. Place the chicken in a Ziploc bag, add the marinade, seal it tightly, and flip the bag several times so the chicken is coated all over.
4. Refrigerate the chicken for at least a few hours, or leave it there all day.
5. When you are ready to cook, coat the grill with olive oil spray or nonstick grill spray. If you do not have an olive oil mister, rub the grates with a paper towel dipped in oil.
6. Heat a charcoal or gas grill to medium high, hot enough that your hand can stay over it for only a few seconds.
7. Slide 2 pieces of chicken onto each skewer, folding the strips back and forth as much as possible so plenty of surface area can meet the grill.
8. Cook the chicken on the grill, rotating the skewers every 3-4 minutes, until the outside is well browned and the chicken feels firm but not tough when pressed. The original timing was about 15-20 minutes, but on a newer natural gas grill they were done in 12 minutes, so watch the chicken and adjust for your own grill.
9. While the chicken is on the grill, combine the soy sauce, lemon juice, peanut butter, coconut milk, sweetener of your choice, and cayenne pepper in a small saucepan, whisking until blended.
10. Warm the sauce over low heat, adding a little water if it becomes too thick.
11. Serve the chicken while hot, with some sauce on the side for dipping.