Chicken Skewers with Low-Fat Peanut Satay Sauce

I don't know how it happens, but usually when we have company over, we also over-plan our week or have so many commitments that we're scrambling to get the house clean and the dinner cooked before our friends arrive. But last weekend, Joe got up early, made these yummy skewers and the sauce, and picked up around the house while I was still sleeping.

Our friends ended up having trouble getting their little kids to bed, so we carried the whole feast across the street to their house, and grilled it on Aaron's new retro-style grill. It was awesome.

10 oz uncooked boneless, skinless chicken breast
1 tbsp. curry powder
1 cup fat-free yogurt
1/2 cup chunky peanut butter
2 tbsp soy sauce
I tbsp. sesame oil
salt and pepper, to taste

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Cut the chicken into 1" chunks and thread them onto the skewers. Sprinkle with the curry powder and set aside.

Stir together the rest of the ingredients and refrigerate.

Cook the chicken skewers on a medium grill, turning frequently, about 5-8 minutes. Serve with the satay sauce on the side.

Note: these skewers taste great with a side of skewered, grilled vegetables, like red and yellow peppers, Vidalia onions, mushrooms, and whole cherry tomatoes.