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Chicken-and-Bacon Satay

Source of Recipe

From "Southern Living Bourbon & Bacon"


Recipe Introduction

"You could call this 'chicken on a stick,' but 'satay' has an International ring that will let your guests know you're not just some Bubba making a fine barbecue with bacon and poultry. The peanut sauce, popular with this Indonesian dish, can be spiced up with some onion or pepper."

List of Ingredients

â—¦ 4 skinned and boned chicken thighs (about 1 pound)
â—¦ ½ cup light soy sauce
â—¦ â…“ cup sake
â—¦ 2 tablespoons light brown sugar
â—¦ 1 tablespoon fresh ginger
â—¦ ½ teaspoon dried crushed red pepper
â—¦ 16 to 20 (4-inch) wooden skewers
â—¦ 8 to 10 bacon slices, cooked and cut in half crosswise
â—¦ Peanut Sauce
â—¦ Garnish: thinly sliced green onions


Recipe

Place chicken between two sheets of plastic wrap, and flatten to ¼-inch thickness using a rolling pin or flat side of a meat mallet. Cut chicken into 16 to 20 (1-inch) strips.

Combine soy sauce and next 4 ingredients in a large zip-top plastic freezer bag; add chicken, turning to coat. Seal and chill 45 minutes, turning once.

Meanwhile, soak skewers in water 30 minutes; drain.

Preheat grill to 350° to 400° F (medium-high) heat.
Remove chicken from marinade; discard marinade. Thread one bacon piece and one chicken strip onto each skewer.

Grill skewers, covered with grill lid, 4 to 5 minutes on each side or until chicken is done. Serve skewers with Peanut Sauce. Garnish, if desired.


Makes 16 to 20 skewers



• Peanut Sauce:

Process ½ cup creamy peanut butter, â…“ cup light soy sauce, ¼ cup loosely packed fresh cilantro leaves, 3 tablespoons fresh lime juice, 3 tablespoons honey, and 3 tablespoons dark sesame oil in a blender or food processor until smooth. Add 1 to 2 tablespoons water, 1 teaspoon at a time, processing until desired consistency is reached.

Makes about 1â…“ cups