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1. For the marinade, combine 1/2 cup soy sauce, orange juice, lime juice, 2 tablespoons peanut butter, curry powder, 2 cloves of garlic, chile peppers, and cumin in a shallow dish. Thread chicken on skewers and place in marinade; refrigerate one hour (or overnight for an intense flavor).
2. For peanut sauce, in a medium saucepan combine coconut milk, 1/2 cup peanut butter, lemon juice, soy sauce, brown sugar, 2 cloves garlic, ginger and crushed red pepper. Cook and stir constantly over medium heat until the sauce is as thick as heavy cream, about 10 minutes. Transfer to a food processor and puree briefly. Add the heavy cream and blend until smooth.
3. Prepare a covered grill for direct grilling. Arrange chicken on the grill, turning several times and basting with marinade until crispy on the outside and cooked through, about 6 to 8 minutes. Garnish with cilantro and lemon and serve with sauce. Makes 24 skewers.