Grilled Chicken Satay

In that coastal Nicaraguan town, certain things were unattainable, that being a third-world country. So it was such a delight when I found peanut butter in one of the local stores. Doggone it, I was going to have a peanut butter and jelly sandwich in this country if it killed me!
But there's so much more to do with peanut butter: cookies, for one. I had found a recipe for Grilled Chicken Satay, being not so sure of it. It was my first foray into cooking Thai food. But when my friends came over that night, they oohed and ahhed over every bite...

TIP: I like to double the peanut mixture. Use half for coating, half for dipping.
TOO: I didn't have a grill down in Nicaragua, so I baked  my chicken in the peanut mix. Still tasted great.

GRILLED CHICKEN SATAY
1/4 cup peanut butter
3 tbsp lime juice
3 tbsp soy sauce
1 1/2 finely chopped fresh ginger
2 cloves garlic, finely chopped
1/2 tsp cumin
1/2 tsp crushed hot red pepper
1 pound thinly sliced chicken breast cutlets, cut lengthwise into  
     2" wide strips

   Prepare a moderately hot fire in a charcoal or gas grill. Ina shallow dish, whisk peanut butter with lime juice, soy sauce, ginger, garlic, cumin, and red pepper until well blended. Dip chicken in mix, turning to coat evenly. Thread chicken onto skewers and let stand 5 minutes.
   Grill skewers, turning once or twice, until chicken is lightly browned outside and white in center, 4-6 minutes total. (I adapted it for the oven...)
   Serves 4 as a meal, 6 as an appetizer.
   
   For dinner, I served this with a curried rice: rice, curry powder, cinnamon, garlic...

AWESOME!