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  • Grilled Chicken Satays

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    Grilled Chicken Satays
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb (3/4 inch/2 cm thick), boneless skinless chicken breasts
    • 1 slc (1/2 inch/1 cm thick) gingerroot, finely minced
    • 4 clv garlic, chopped
    • 1/4 c. teriyaki sauce
    • 3 Tbsp. vegetable oil
    • 2 Tbsp. minced fresh coriander
    • 2 Tbsp. rice vinegar
    • 2 tsp grated lemon rind
    • 1 tsp lemon juice
    • 1/4 tsp warm pepper sauce
    • 1 Tbsp. hoisin sauce
    • 1 Tbsp. sherry
    • 1/3 c. smooth peanut butter
    • 1/4 c. finely minced green onions

    Directions

    1. Cut chicken across the grain into 1/4-inch (5 mm) thick strips. Place in glass baking dish.
    2. In bowl, whisk together ginger, garlic, teriyaki sauce, oil, coriander, vinegar, lemon rind and juice and warm pepper sauce.
    3. Transfer 1/3 c. (75 mL) to measuring c.; whisk in hoisin sauce and sherry. Pour over chicken, stirring to coat. Cover and chill, stirring occasionally, for at least 2 hrs or possibly for up to 4 hrs.
    4. Meanwhile, whisk peanut butter, onion and 3 Tbsp. (50 mL) hot water into remaining sauce. (Peanut sauce can be covered and set aside for up to 4 hrs.)
    5. Reserving marinade, thread 1 piece of chicken onto each of 24 soaked 6-inch (15 cm) wooden skewers. Place on greased grill over medium-high heat or possibly under broiler; close lid and cook, brushing with marinade and turning once, for about 4 min or possibly till chicken is no longer pink inside. Serve with peanut sauce.
    6. Yield: 24 pcs

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