Thai Ginger Lime Chicken Skewers with Peanut Curry Dipping Sauce

Well for one thing... make a LOT more than you think you'll need!

I was geared up for a little football watching with friends and family, with a variety of "tailgating" food - appetizers of various sorts.  Little did I anticipate all hands coming directly towards these tangy, savory chicken skewers leaving little more than a pile of naked bamboo sticks in their wake.  Consider that a lesson learned!  Ughh!  I HATE running out of something.

Peanut Curry Dipping Sauce

1 ½ cups  light coconut milk

½ cup       low sodium chicken broth

1 Tbsp      *red curry paste

1/3 cup     creamy or chunky peanut butter (I prefer Peter Pan honey roasted)

2 Tbsp      brown sugar

2 Tbsp      fresh lime juice 

Cilantro for garnish 

1 tsp corn starch dissolved in water 

* This dipping sauce is enough for probably 4 pounds of chicken skewers, so great for a crowd, tailgating party, kids party, holiday party, etc.

• Combine all ingredients except for corn starch slurry in a sauce pan.  Cook over medium to medium-high heat for a while and allow to reduce a little.  For a thicker dipping sauce, add a slurry of corn starch dissolved first in cold water.  Allow the sauce to come to a complete boil for thickener to be activated, then keep warm on low.  
• Adjust the "brightness" of the sauce with an extra squeeze of lime juice if desired.
• Serve warm with chicken skewers.  Garnish with fresh cilantro.

Ginger Lime Chicken Skewers

Chicken tenders, trimmed of fat, skin, etc.

remainder of coconut milk from the can (about 1/2 cup)

1/2" - 1" grated fresh ginger

1 - 1 1/2 Tbsp fresh lime juice

Monterrey seasoning

Fresh cilantro, rough chopped 

Method:

• Soak the bamboo skewers in water for about an hour before you begin so they won't burn on the grill.  You could also use stainless steel skewers.
  

• Season chicken with Monterrey seasoning.  Do not add extra salt, as it's already in there.
• Marinate chicken tenders in coconut milk, lime juice, ginger, and cilantro for about 30 minutes.

• Thread the chicken onto skewers.

• Grill the skewers...
• Serve with the Peanut Curry Dipping Sauce.  I really should have added some lime wedges to this plate.

Method:

• Soak the bamboo skewers in water for about an hour before you begin so they won't burn on the grill.  You could also use stainless steel skewers.
  

• Season chicken with Monterrey seasoning.  Do not add extra salt, as it's already in there.
• Marinate chicken tenders in coconut milk, lime juice, ginger, and cilantro for about 30 minutes.

• Thread the chicken onto skewers.

• Grill the skewers...
• Serve with the Peanut Curry Dipping Sauce.  I really should have added some lime wedges to this plate.