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Singapore Chicken Satay




Source of Recipe


From Joan


Recipe Introduction


Here's one of my favorites for the summer, but wind up broiling during the winter. For you Southerners you can grill just about any time. This is a good one. Forgot where it came from, had it a long time



List of Ingredients




MARINADE

1 bottle of store brand chili sauce (8 oz)
2 tsp. curry powder
2 tsp. sugar
¼ tsp. ground coriander
¼ tsp. ground cumin
3 Tbs. lemon juice
2 Tbs. soy sauce
2 Tbs. vegetable oil
1 garlic clove crushed

CHICKEN

1 ½ lbs. Boneless, skinless chicken breasts.
16 to 24 (6 inch) bamboo skewers

PEANUT SAUCE

½ cup water
1/3 cup Skippy creamy peanut butter
1 clove garlic crushed
1 Tbs. brown sugar
1/8 tsp. crushed red pepper flakes
1 ½ tsp soy sauce
¾ tsp. lemon juice


Recipe



In a medium bowl combine all the marinade ingredients; slice up the chicken to put on the skewers. Add chicken to marinade and coat it thoroughly. Cover, refrigerate for at least 2 hours, stirring occasionally. If you are going to make this the same day, soak bamboo skewers in warm water at least 30 minutes. If you are making this for a party and are making this in advance, there is no need to let the skewers soak or let the chicken sit in the marinade for 2 hours. Just skewer the chicken onto the skewers, lay the skewered chicken in a deep pan, pour any remaining marinade over the chicken, wrap with foil and freeze until the day you are ready to cook it.

In a medium saucepan combine water, peanut butter and garlic. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in remaining ingredients. Cool to room temperature before serving.

Heat grill. When ready to Bar-B-Q, place skewers on grill over low heat or on a charcoal grill 4-6 inches from medium coals. Cook 8-12 min. or until chicken is no longer pink, turning occasionally and brushing with reserved marinade. Discard any unused marinade after cooking. Drizzle peanut sauce over cooked chicken. Serve.