Recipe By: ©2008 eric villegas

Ingredients:

for the chicken …
2 whole natural chicken breasts, boned and skinned, preferably from michigan
to taste hickory smoked salt, see recipe, preferably from michigan
to taste clancy's fancy hot sauce, or similar
1/2  bunch fresh cilantro, thicker woody stems removed
1 large piece  fresh ginger, peeled/scraped and cut in half
1/4 cup tamari sauce (wheatless soy sauce), preferably from michigan
3 tablespoons lime juice, freshly squeezed
1/2 cup a simple roasted garlic oil, see recipe
for the peanut sauce …
2 tablespoons hickory smoked oil, see recipe
4 whole scallions, trimmed and cut in half
1/4  cup roasted garlic puree, see recipe
2 large pieces fresh ginger, peeled/scraped and cut in half
1 cup tap water
1/2 cup natural peanut butter, chunky or smooth, preferably from michigan
1/4 cup tamari sauce (wheatless soy sauce), preferably from michigan
1/4 cup hickory smoked apple cider vinegar, see recipe, preferably from michigan
3 tablespoons maple syrup grade "b", preferably from michigan
1/2  teaspoon clancy's fancy hot sauce, or similar

Directions:

for the chicken …

cut the chicken lengthwise into 1/4-inch-thick slices, and season them with the smoked salt and hot sauce to taste.

In the container of a bar blender or similar add the cilantro, ginger, tamari and lime juice and blend over high drizzling in the garlic oil until a smooth puree is obtained.

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.)

Soak the bamboo skewers in water to cover for 15 minutes. Thread the chicken onto the skewers.

for the peanut sauce …

In the container of a bar blender or similar add the scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring.

Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.

Grill the chicken with the marinade clinging to it on a heat proof 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 skewers with the dipping sauce drizzled over or on the side.