1/2 cup peanut butter
1/2 cup soy sauce
1/2 cup lime juice
1 tbs. agave syrup
1 tbs. curry powder
2 cloves garlic, minced
1 tsp. red curry paste
1 tsp. vindaloo spice (optional. Can be found at Penzey’s Spices)
6 boneless, skinless chicken breasts, cut into strips
1. In a large bowl, combine all ingredients except chicken breasts. Using an immersion blender, blend until mixture is smooth and thick. Add chicken, cover, and marinate for at least 3 hours or overnight.
2. Preheat grill (between 450° and 600° is usually good); grill chicken (with or without skewers) for 6 minutes on each side or until no longer pink and juices run clear.