Barbecued Chicken Satay
Yield: 16 portions

Ingredients
  • 6 - 8 ounces Chicken breast or thigh, boned and skinless
  • ½ tsp Sambal oelek (hot pepper paste)
  • ½ tsp, grated ginger
  • 1 T Lemon juice, fresh
  • 2 T Dark soy sauce
  • 1 T Honey
  • ½ T Peanut butter, creamy
  • ½ cup Water
Preparation steps:
  1. In a small sauce pan, combine sambal oelek, gingerroot, lemon juice, soy sauce, honey, peanut butter and water and bring mixture to a boil, stirring constantly. Cool.
  2. Cut chicken into 3/4-inch cubes and marinate in sauce for at least one hour or over night.
  3. Thread equal amounts of cut chicken onto skewers, pushing the meat to one end of the skewer. Reserve sauce.
  4. Add chicken skewers and sauce to large saute pan.
  5. Bring to a boil and simmer, covered, 5 minutes, turning and basting occasionally.
  6. Remove from sauce and finish barbecuing skewered chicken on hibachi or charcoal grill.
Serve warmed or cold.
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