adapted from The Best of Fine Cooking: Appetizers, 2007, page 90
Yield: 24-32 individual hors d'oeuvers
2 boneless, skinless chicken breast halves
2 Tbsp soy sauce
2 Tbsp fresh lemon juice
1 Tbsp vegetable oil
2 medium garlic cloves, minced
1/2 tsp curry powder
Kosher salt and freshly ground black pepper
1/3 cup crunchy natural peanut butter
1/3 cup unsweetened coconut milk
1-2 tsp light brown sugar
Pinch cayenne
About 32 bamboo skewers, soaked in water for at least 30 minutes
With a sharp knife, cut the breasts lengthwise into 1/2-inch slices (you should have about six slices per breast). Cut each slice in half crosswise to make about 24 pieces total. If you have tenders, cut those in half, too.
In a medium bowl, combine 1 Tbs of the soy sauce and 1 Tbsp of the lemon juice with the oil, garlic, curry powder, 1/2 tsp. salt, and a few grinds of pepper. Add the chicken; toss well to coat. Let he chicken marinate at room temperature for at least 15 minutes and up to 24 hours, refrigerated.
Meanwhile, in a small saucepan, combine the remaining 1 Tbsp soy sauce and 1 Tbsp lemon juice with the peanut butter, coconut milk, brown sugar, cayenne, and 1/8 tsp salt.
Position an oven rack as close to the broiler as possible and heat the broiler to high. Thread one chicken piece onto the end of each skewer. Broil in a single layer, turning the skewers once halfway through, until the chicken is lightly browned and cooked through, about 7-8 minutes. While the chicken cooks, warm the sauce gently over medium-low or low heat, whisking the ingredients together. If the sauce seems very thick, thin it with about a Tbsp of water. Let the chicken cool slightly and then serve the satays with the peanut sauce for dipping.