CHICKEN SATE' WITH PEANUT DIPPING SAUCE
Thai chicken on a stick!

2 whole skinless boneless chicken breasts (about 1 1/4 pounds) about 32 7-inch bamboo skewers, soaked in water to cover for 15 minutes

For the marinade
3/4 cup sweetened flaked coconut
2 teaspoons chopped peeled fresh gingerroot
2 teaspoons curry powder
2 tablespoons fresh lime juice
1/2 cup hot water

For the dipping sauce
1 tsp. Peanut oil
1 tsp. minced garlic
3 Tbsp. Creamy peanut butter
1/2 cup Hoisin sauce
1 Tbsp. Tomato paste
1 Tbsp. Rice wine vinegar
1 tsp. hot red pepper flakes or 1/2 tsp. cayenne
2 tsp. sugar
2 Tbsp. water
2 Tbsp. lime juice

Cut the chicken lengthwise into 1/4-inch-thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper.
Make the marinade:

In a blender blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. The marinade may be made 2 days in advance and kept covered and chilled.

In a large shallow dish pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. (Do not let the chicken marinate longer or the meat will break down.)

Make the dipping sauce:
In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. The sauce may be made 2 days in advance and kept covered and chilled.

Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through, and serve the satés with the dipping sauce.
Makes about 32 satés.