Chicken Satay

This is the perfect starter to a meal. It’s delicious a eloquent, but cost effective. A welcomed changed from the meatballs, ad chicken wings. This is a must have at parties where you’ll have passed or buffet style hors d’ oeuvres. The marinade and the peanut sauces are both very easy to make, you may find most the ingredients in your pantry at home. Enjoy, if you have some interesting recipes please post it on the forum of my website.

Yields 36 pieces

2 garlic cloves, crushed
2 oz ginger root, grated
2 oz brown sugar
3 fl oz sesame oil
1 fl oz soy sauce
1 lb Boneless, skinless chicken breast

Peanut Sauce:

4 fl oz Water
3 garlic cloves, finely chopped
8 oz peanut butter
4 fl oz coconut milk
2 tbsp plus 2 tsp Honey
2 tbsp plus 2 tsp Lemon juice
2 tbsp plus 2 tsp soy sauce
TT Hot pepper sauce

1. Soak 36 bamboo skewers, 6 in. long, in cold water overnight (to prevent burning when grilling)
2. Place garlic, ginger, brown sugar, sesame oil, and soy sauce in a blender and blend until smooth.
3. Cut the chicken into think strips lengthwise. Place them in a bowl. Pour the marinade mixture over the chicken and stir to coat well. Cover and refrigerate for 2 hours or more
4. Prepare a dipping sauce: Bring the water to a boil and add the chopped garlic. Simmer for 1 minute.
5. Add the peanut butter and coconut milk. Cook over medium heat for 2-3 minutes until smooth and thick.
6. Stir in the honey, lemon juice, soy sauce, and hot pepper sauce. Remove from the heat. Cool.
7. Thread the marinated chicken onto soaked skewers.
8. Grill under a salamander or over a charbroiler for approximately 2 minutes on each side, bushing with the leftover marinade.
9. Serve with dipping sauce.