Yogurt marinated Chicken Satay with peanut sauce

My whole family loves Thai food! We have a favorite Thai restaurant here in Saint Paul, where we order take-out once in a while, but the other day I decided to make my own chicken satays. There are many different recipes out there, but I like Taylor Florence and decided to go with his version.
 This proved  to be a good choice! These chicken satays turned out really good. Very authentic tasting and not spicy hot. The accompanying peanut sauce is delicious too, and everything is so easy to make. I need to make these more often. It works great to broil these, but I can't wait to grill them outside (soon I hope!). Searing in a grill pan on the stove top works as well, or just baking them on high heat in the oven. I served them as a main dish with coconut rice and sauteed sugar snap peas, but these would be great to serve as an appetizer too. Yum!

Chicken satay with peanut dipping sauce

Yogurt marinade:

1 cup plain yogurt

1 t freshly grated ginger

1 t minced garlic

1 T curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips

20 wooden skewers, soaked in water
Peanut sauce, recipe follows

Combine the yogurt, ginger, garlic and curry powder in a shallow baking dish, 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 least 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewers in and out of the meat, down the middle of the piece. Broil for approximately 8-9 minutes and turn to broil another 4-5 minutes on the other side. Serve with peanut sauce.

Peanut sauce:

1 cup smooth peanut butter

1/4 cup low-sodium soy sauce

2 t red chili paste

2 T dark brown sugar

2 limes, juiced

1/2 cup hot water

1/4 cup chopped peanuts, for garnish

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 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.

Makes about 2 cups

Serves 6

(Recipes adapted from Tyler Florence, Foodnetwork)

Cool tool: A porcelain grater like this grates fresh ginger beautifully.