Chicken Satay
poultry
4 boneless skinless chicken breasts
sliced into 1/4" thick strips
4 chicken thighs; boned and skinned
12 wooden skewers for grilling
soaked in water for one hour
Spicy Peanut Sauce:
2 tablespoons minced garlic
2 tablespoons fresh ginger; grated
2 tablespoons unseasoned rice vinegar
2 green onions; minced
1/4 cup fresh cilantro; minced
1/2 cup dry sherry
1/4 cup hoisin sauce
1/4 cup soy sauce
2 tbsp. pure sesame oil
2 tbsp. creamy peanut butter
2 tbsp. honey
1 tsp. crushed red pepper flakes
Thread onto the skewers and place in a foil-lined sheet pan, in 1 layer. Mix sauce ingredients thoroughly and pour over the chicken. Cover tightly with plastic wrap and marinate for several hours. Grilling: Remove the satays from the marinade, and divide marinade in half. Heat half to a low simmer in a small saucepan, and use the other half to baste the chicken while it grills. Barbecue the chicken over low coals, basting constantly to prevent it from drying out. Pour the heated marinade over the chicken and serve.
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NOTES : Yield: 8 servings. Nutr. Assoc. : 0 0 0 4936 0 0 0 0 4733 0 0 0 0 0 1356 0 0 4714
Contributor: Copyright © 1995 by Heidi Rabel
Yield: 8 servings
Preparation Time: 0:40