Chicken Satay with Balinese Peanut Sauce

Recipe from Weber’s Charcoal Grilling™ by Jamie Purviance

Serves: 4 Prep time: 30 minutes Marinating time: 1 to 4 hours Grilling time: 8 to 12 minutes

Marinade 1/4 cup peanut oil Finely grated zest and juice of 1 lime 1 tablespoon fish sauce 2 teaspoons garlic-chile sauce, such as Sriracha 1 teaspoon ground coriander 1 teaspoon ground cumin

4 boneless, skinless chicken breast halves (without tenders), 8 to 10 ounces each

Salad 1 eight-inch section English cucumber 1 tablespoon minced fresh mint 2 teaspoons fresh lime juice 1 teaspoon granulated sugar 1/2 teaspoon kosher salt

Sauce 1/2 cup smooth peanut butter 1/2 cup stirred coconut milk 2 tablespoons fresh lime juice 2 teaspoons garlic-chile sauce, such as Sriracha 2 teaspoons fish sauce

16 wooden skewers, soaked in water for at least 30 minutes 1. In a medium bowl mix the marinade ingredients.

2. Cut each chicken breast crosswise into 1/2-inch slices. Place the chicken slices in the bowl with the marinade and mix to coat all the slices thoroughly. Cover and refrigerate for at least 1 hour and as long as 4 hours.

3. Quarter the cucumber lengthwise, and then cut the quarters crosswise as thinly as possible. In a medium bowl mix the cucumber slices with the remaining salad ingredients. Set aside at room temperature for at least 30 minutes.

4. In a small saucepan combine the sauce ingredients. Set the saucepan over very low heat and cook until the sauce is smooth, 3 to 5 minutes, whisking occasionally, but do not let the sauce simmer. If the sauce seems too thick, whisk in 1 to 2 tablespoons of water. Remove the saucepan from the heat.

5. Remove the chicken from the bowl and discard the marinade. Thread the chicken slices lengthwise on the skewers, 2 or 3 slices per skewer, keeping the skewers inside the meat as much as possible.

6. Prepare the grill for direct cooking over high heat. Brush the cooking grates clean. Working in 2 batches, grill the chicken skewers over direct high heat(450° to 550°F), with the bare wooden section of the skewers lying over indirect heat to keep them from burning. Close the lid and cook until the meat is firm to the touch and no longer pink in the center, 3 to 4 minutes on the first side and 1 to 2 minutes on the second side, turning once and swapping their positions as needed for even cooking. Meanwhile, reheat the sauce over very low heat. Serve the chicken warm with the salad and sauce.

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