Courtesy of Kirk Reedy, Assistant Winemaker, Brys Estate Vineyards
6 boned and skinned chicken breast halves, cut into long strips each about 1/2 inch wide
fresh lime zest
Fresh cilantro leaves
1 Tablespoon light brown sugar
1 Tablespoon curry powder
2 Tablespoons crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced crushed dried red chili peppers, to taste
Combine all marinade ingredients in a shallow baking dish; mix well. Thread the chicken pieces on bamboo skewers, weaving skewers in and out of meat to make a serpentine effect. Place the skewers in the mixture and marinate at least 2 hours in the refrigerator or marinate overnight for a more intense flavor.
Prepare a moderate charcoal fire in an open grill or preheat the broiler. Cook the skewered chicken, turning several times and basting with the marinade, over medium hot coals (or under a broiler) until crispy on the outside but still moist inside, about 6-8 minutes.
Sprinkle with lime zest and garnish with cilantro leaves, if desired.
Pair with Brys Estate 2006 Off-Dry Riesling