Easy Indonesian Satay Recipe
Summary
Ingredients
| 1/2 cup creamy-Style peanut butter | ||
| Soy sauce | 1/4 Cup (16 tbs) | |
| Honey | 1/4 Cup (16 tbs) | |
| Rice vinegar | 2 Tablespoon | |
| Lime juice | 2 Tablespoon, squeezed | |
| 2 tablespoons minced green onions, white parts only | ||
| Water | 2 Tablespoon | |
| Sesame oil | 2 Tablespoon | |
| Ginger | 2 Tablespoon, shredded | |
| Curry powder | 1 Teaspoon | |
| 2 garlic cloves, crushed through a press | ||
| Cayenne pepper | 1/2 Teaspoon | |
| 1 pound skinless, boneless chicken breasts, cut into thin strips 1/2-inch wide | ||
| 12 to 16 bamboo skewers (12-inch size), soaked in water for 30 minutes | ||
Directions
To make marinade, in medium bowl, whisk together all ingredients, except chicken, until smooth.
Reserve half of the marinade for use as the dipping sauce.
Add chicken strips to marinade.
Cover bowl and refrigerate 1 hour, turning chicken occasionally.
Thread 1 chicken strip, accordion-style, onto each of the skewers to within an inch of skewer end.
Season grill grates; preheat on High for 5 minutes.
Place skewers on grill, being careful not to overcrowd.
Grill 6 to 8 minutes or until chicken is cooked through, turning frequently.
Serve with the remaining dipping sauce.
Reserve half of the marinade for use as the dipping sauce.
Add chicken strips to marinade.
Cover bowl and refrigerate 1 hour, turning chicken occasionally.
Thread 1 chicken strip, accordion-style, onto each of the skewers to within an inch of skewer end.
Season grill grates; preheat on High for 5 minutes.
Place skewers on grill, being careful not to overcrowd.
Grill 6 to 8 minutes or until chicken is cooked through, turning frequently.
Serve with the remaining dipping sauce.
Chef
