Chicken Satay with Peanut Sauce (or Dip)

Chicken Satays

2 garlic cloves, minced
2 tbsp olive oil
2 tbsp lime juice
2 tbsp honey
1 tbsp soy sauce
1/4 tsp cayenne pepper
1/4 tsp ground coriander
2 boneless, skinless chicken breasts cut into strips
1 red pepper, cut into cubes
Skewers

1. Combine all ingredients (except chicken and peppers) in a shallow dish.
2. Place chicken in marinate and turn to coat.
3. Refrigerate at least 2 hours.
4. Pre-heat grill.
5. Place chicken and peppers on skewers and cook over medium-high heat for about 3 minutes per side.

Peanut Sauce
1 cup coconut milk
1/2 tsp crushed red pepper
1/4 tsp carawy seeds
1/4 tsp ground coriander
2 garlic cloves, crushed
pinch of salt
1/4 cup peanut butter

1. In a small saucepan, combine everything except the peanut butter and bring to a boil. Remove from heat and let sit for 15 minutes. Stir in the peanut butter and simmer for about 5 minutes until the sauce thickens.

Peanut Dip
1/2 cup smooth peanut butter
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp peanut oil
1 tbsp honey
1 tsp crushed red pepper
1 clove garlic, crushed
1/4 tsp hot pepper sauce

1. Whisk peanut butter, soy sauce, lime and oil in a medium mixing bowl.
2. Add honey, red pepper, garlic and hot sauce and mix well.

Notes: The chicken on its own is great, but we like eating it with one of the peanut sauces above. The first one tastes good but I've never been able to get it to thicken very well. The second peanut sauce is more of a spread, but it will become more sauce like with a quick 15 seconds in the microwave. (The last dip can also be served as an appetizer with raw veggies.) I always serve it with brown or jasmine rice. The recipe as is will serve 2, possibly 3 with bigger chicken breasts. It can easily be doubled.

Recipe Origination: The first two parts came from "The Nest" and the last peanut dip was given to me by Dom Geocaris.