makes approximately 30 brochettes
2 pounds boneless, skinless chicken breast
2 cups Satay Marinade
Cut chicken breasts into consistent sized chunks. Place chicken chunks into a recloseable plastic bag and cover with Satay marinade. Add marinade and seal bag. Let chicken chunks marinate at least 2 hours or up to overnight. Place 6 inch bamboo skewers in a shallow dish of water and soak for 30-45 minutes. Preheat oven to broiling. Thread soaked skewers with 2 chunks of chicken each. Lay chicken skewers flat (a single layer only, do not overlap) on a baking sheet and broil for about 4-5 minutes depending on thickness of the chicken chunks. Arrange on platter and serve with peanut sauce.
makes about 2 cups
1/2 cup vegetable oil
1/2 cup fresh cilantro, packed
1/3 cup soy sauce
1/3 cup fresh lemon juice
6-8 slices fresh ginger, peeled
6-8 garlic cloves, peeled and mashed
3 Tablespoons brown sugar
1-1/2 Tablespoons ground cumin
1 Tablespoon chili paste
Combine all ingredients in a blender and blend until smooth. Store in glass or plastic container in refrigerator for up to 4 days. Make sure you stir it before using.
Peanut Dipping Sauce
In a 2 quart sauce pan, boil 1 cup water, ¾ cup peanut butter (creamy or chunky) and 1 teaspoon granulated garlic. Stir continuously until thickened and smooth. Remove from heat and add 2 Tablespoons sugar, 2 Tablespoons lemon juice, 1-1/2 Tablespoons soy sauce and 1 Tablespoon chili paste (optional). Thin sauce down if necessary and let cool to room temperature.