Wednesday, April 27, 2011

Chicken Satay √

Chicken Satay
serves 4

For Chicken:
4 boneless, skinless chicken breasts sliced into thick strips
1 cup plain yogurt
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
1/4 teaspoon cumin
1/4 teaspoon dry mustard powder
1/8 teaspoon chili powder
wooden skewers
fresh cilantro for garnish

For Sauce:
1 cup smooth peanut butter
1/4 cup soy sauce, preferably low sodium
2 teaspoons red chili paste
2 tablespoons brown sugar
juice of 2 limes
1/4 cup water

To prepare chicken:
In a shallow bowl or baking dish mix together the yogurt through chili powder. Place chicken strips into marinade and stir to coat well. Cover with plastic wrap and refrigerate for 2 hours.
At the same time place wooden skewers into water to soak to help prevent burning.

Spray grill rack with cooking spray or brush with vegetable oil. Preheat grill. Thread each chicken strip onto skewer. Place onto grill and cover. Cook 2-3 minutes on first side, turn over, and cook 2-3 minutes on second side, or until chicken is cooked through.
Place onto a serving platter. Sprinkle with chopped cilantro.

To prepare sauce:
In a medium sized microwave safe bowl, stir together peanut butter and remaining ingredients. Microwave on high for 30 seconds, then stir. Microwave another 30 seconds and stir. If the sauce still seems too thick you can microwave it one more time. It took mine a total of 60 seconds to combine perfectly.

Serve chicken skewers with dipping sauce.

Recipe found here

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