CHICKEN SATES WITH PEANUT DIPPING SAUCE

2 whole skinless boneless chicken breasts (about 1 1/4 pounds)
about thirty-two 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

Dipping Sauce

• Cut tPEANUT DIPPING SAUCE
  This recipe was created to accompany Chicken Sates with Peanut Dipping Sauce.
  Can be prepared in 45 minutes or less.
  1/3 cup smooth peanut butter1 garlic clove\2 tablespoons fresh lime juice2 tablespoons soy sauce1 teaspoon sugar1/8 teaspoon cayenne, or to taste1/3 cup water
  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.Makes about 1 cup.

Gourmethe 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.
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.Gourmet