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This adaptation of Indonesian chicken satay is very quick to cook, and absolutely delectable. The peanut sauce should be served on the side since some people (I'm not mentioning any names here) may prefer ketchup. To each his own.
Ingredients
- 4 skinless, boneless chicken breasts
- ¼ cup (50 mL) lime juice (or lemon juice, if you prefer)
- ¼ cup (50 mL) water
- 2 tbsp (50 mL) vegetable oil
- 2 tsp (10 mL) curry powder (or less, or none)
- ½ tsp (5 mL) salt
- 1/3 cup (75 mL) smooth peanut butter
- 1/3 cup (75 mL) water
- 1 cup clove garlic
- 2 tbsp (50 mL) lime juice (or lemon juice)
- 2 tbsp (50 mL) soy sauce
- 1 tsp (5 mL) sugar
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Directions
- Cut the chicken lengthwise into ¼ in. (.5 cm) strips - you'll get about 4 or 5 strips from each breast. Thread these strips zigzag fashion onto bamboo skewers, about 3 or 4 strips per skewer. Don't squash the zigzags too tightly - leave them loosely threaded so the marinade can soak in. If your child is helping, remind her not to taste the raw chicken, and make sure she washes her hands well after handling. Arrange the skewers in a glass baking dish.
- In a small bowl, combine the marinade ingredients: the ¼ cup (50 ml) of lime juice, the ¼ cup (50 ml) of water, the vegetable oil, curry powder and salt. Pour over the chicken skewers in the baking dish and allow to marinate, refrigerated, for at least one hour, but no longer than three or else the chicken will disintegrate.
- Meanwhile, make the dipping sauce. In a blender combine all the sauce ingredients and blend until completely smooth. Pour into a small bowl.
- Preheat the barbecue, then grill chicken skewers over medium heat, brushing lightly with the marinade, about 5 minutes per side. The chicken should be cooked through but not dried out.
Sorry, there is no nutrition information available for this recipe.