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Chicken Satays

This is a marvellous appetizer for cocktail parties or barbecues. Because it is served on skewers it can be eaten while standing. For a light meal satays can also be served on a plate with additional peanut sauce. They’re nice accompanied with a rice pilaff and fresh salad.

Don’t be limited to just chicken satays. You can also use strips of beef, pork, or lamb, as well as medium sized shrimp. Makes approximately 25 kabobs (5 - 6 appetizer servings or 3 - 4 entree servings.)

1 pound

Chicken breasts (skinned and boned, with tendons removed)

250 ml jar

Peanut Sauce

Wooden skewers (approximately 6 inches long)

Lime-fresh, cut in wedges

Place the chicken breasts between two sheets of waxed paper. Pound lightly with a meat pounder or the bottom of a small saucepan.
Cut the chicken lengthwise into thin strips (approximately 1/4” wide.)
Lay the strips in a shallow pan. Spread peanut sauce over the chicken. Cover the container to prevent drying. Allow the chicken to marinate in the fridge for 2 to 6 hours. Turn the strips occasionally to maximize the flavour absorption.
Soak the wooden skewers in water for 30 minutes. (This will prevent the skewers from burning during the cooking process.) Remove the chicken from the marinade. Discard marinade. Thread the chicken onto the skewer.
Preheat broiler or grill to 400°F
Place the skewers on an oven broiling rack or on a barbecue grill. Brush peanut sauce over the satays. Grill for 3 minutes on each side or until done.
Heat additional peanut sauce in the microwave or on the stove. Pour the sauce into a dipping bowl.

Serve the hot satays with the warm peanut sauce. Garnish with fresh mint leaves, lime or lemon.

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