Thai Chicken Satay with Peanut Sauce

Step 1

Pat the chicken breasts dry with paper towels, then place them on a cutting board and slice each one lengthwise (from one long side to the other) into three strips about 1/2 inch thick.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—then place in a small bowl.

Step 3

Pour the peanut butter, soy sauce, and lime juice into the bowl with the garlic, add the curry powder, and stir with a spoon until the mixture is uniform and smooth, with no streaks of peanut butter.

Step 4

If using wooden skewers, soak them in a bowl of water for at least 10 minutes so they do not burn on the grill.

Step 5

Thread one chicken strip onto a skewer by sliding the pointed end through the center of the strip lengthwise, so the meat lies flat along the stick; repeat with each strip.

Step 6

Brush the peanut-curry mixture onto both sides of each skewer until they are lightly but evenly coated, then set the skewers on a clean plate.

Step 7

Heat your grill to medium-high heat (if the grill has a temperature gauge, aim for 400°F) and wait until you can hold your hand 4 inches above the grates for only 3 seconds.

Step 8

Place the skewers directly on the hot grill grates, spacing them 2 inches apart, and cook without moving them for 4 minutes until the bottoms are marked with dark brown lines.

Step 9

Flip each skewer once using tongs, then cook the other side for 3 to 4 minutes until the chicken is opaque all the way through (cut into the thickest piece to check—no pink inside).

Step 10

Transfer the skewers to a serving plate and let them rest for 2 minutes before serving.