Chicken Satay with Peanut Dipping Sauce

Sometimes, when I have the most exciting things to write, like now, writer's block strikes. Not to mention, I have the critical eyes of two of my best friends (since elementary school, for life) peering over my shoulder. They joined us for dinner in lovely, 70-degree Bethesda, MD. I digress. Excitement: We are back from our blogging hiatus! Also, blogolutions to announce. And finally, food.

So as mentioned, we feasted tonight in Bethesda. Alex is here visiting, and we've ousted my parents from the kitchen for two nights in a row (thanks, and also sorry for yesterday's falafel mishap). Tonight, we cooked up some delicious Asian dishes, complemented beautifully by some homemade sushi brought by my friend, Whitney. She's convinced us to attempt it solo when we return to school, so stay tuned. For our contributions, we made chicken satay with a peanut sauce and a superb orange and avocado salad, inspired by an amazing ceviche dish at Genji in Philly. Because we are just so thrilled about our return to the blogosphere, we're posting it all tonight. The blogolutions are coming in a post or two.

Firstly, the satay. We were a bit surprised at how well this came out (maybe because after the great falafel disaster of yesterday, we thought our skills had disappeared). The chicken was tender and well-flavored, and the sauce was so great that we kept sneaking it on to everything. Whit and Emma agree that it was peanuty, but not too peanuty, just the right amount, "like Goldilocks." We compiled our recipes from across the internet and the brain of Alex's father; we're pretty into them.

Ingredients (chicken/marinade):
6 chicken breasts
1/4 cup minced lemongrass
1 small onion, quartered
1 thumb-sized piece ginger
1/2 tsp dried tumeric
2 tbsp ground corriander
2 tsp cumin
3 tbsp soy sauce
5 tbs brown sugar
1 tbs lime juice
skewers (about 30)

Ingredients (dipping sauce):
1/2 cup peanut butter
1/2 cup coconut milk
6 tbsp lime juice
3 tbsp soy sauce
3 tbsp water
1 tbsp red curry paste
1 tbsp grated ginger
3 cloves garlic
1/2 cup cilantro, chopped

To make the marinade for the chicken, combine all of the ingredients (minus the chicken and skewers), and process them in a food processor until combined. Cut the chicken breasts into thin strips. Pour the marinade over the chicken, and let it rest for 1 hour to 10 hours. Meanwhile, soak the skewers in water. When you are ready, preheat the grill. Skewer the chicken onto to the sticks, and grill for 5-6 minutes on each side over medium heat, until cooked. To make the dipping sauce, mix together the peanut butter and coconut milk. Then add the other ingredients, and stir until combined. Serve the chicken with the dipping sauce.