PEANUT CHICKEN ON SKEWERS

A variation on satay, the Indonesian dish of skewered and grilled slices of beef dipped in peanut sauce.

3 whole boneless, skinless chicken breasts, halved (1 1/4 pounds)
Peanut Marinade (recipe follows)
12 green onions, roots trimmed off

Cut each chicken breast half into 8 pieces. Reserve 3/4 cup Peanut Marinade for dipping sauce. Place remaining marinade in medium-size bowl. Add chicken, mix to coat. Marinate 2 to 3 hours, refrigerated, stirring several times. Remove from refrigerator 30 minutes before grilling.

Preheat grill. Soak 12 wooden skewers in water 15 to 20 minutes.

Thread 4 to 5 chicken pieces on each skewer.

Trim 3 inches of green tops off green onion. Cut onions in half crosswise, cutting through white parts so green ends stay intact. Skewer halves of green onions on ends of each skewer.

Grill uncovered over medium-high fire for 8 to 10 minutes, turning after 2 or 3 minutes to grill all sides evenly. Pass reserved marinade for dipping.

PEANUT MARINADE:
1/2 cup chunky peanut butter
1/2 cup peanut oil
1/4 cup white wine vinegar
1/4 cup tamari (a strong soy sauce-use regular soy sauce if not available)
1/4 cup fresh lemon juice (2 lemons)
4 cloves garlic, finely chopped
8 cilantro sprigs, finely chopped
1 whole dried red chili pepper, finely chopped, or 2 teaspoons crushed red pepper flakes
1 teaspoon finely chopped fresh gingerroot

Combine all ingredients in container of a blender or food processor. Cover; blend until very well mixed and smooth, adding a few drops of water if too thick.