Shirley's Recipes

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Name: Grilled Indonesian Chicken Satay
Key Ingredient: chicken breasts
Preparation: marinate; grill
Cuisine: Asian
Source: The Best Covered Kettle Grills Cookbook
Food Group: poultry
Meals: dinner, picnic
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :20
Elapsed Time: 6:30
Servings: 4

1 pound skinless, boneless chicken thighs or breasts
1/4 cup plus 2 tablespoons creamy peanut butter
1/4 cup lime juice
3 tablespoons soy sauce
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1/2 teaspoon crushed red pepper

Cut the chicken into 1-inch pieces. In a medium bowl, whisk together all of the remaining ingredients. Add the chicken and stir to coat completely. Cover and refrigerate at least 1 hour and up to 6 hours.
Prepare a hot fire in a covered charcoal or gas grill. Oil the grill rack. Remove the chicken from the marinade but do not pat dry. Thread on small metal skewers or bamboo skewers that have been soaked in water for at least 30 minutes, two pieces to each individual skewer.
Grill, turning occasionally, until the chicken is white throughout with a browned exterior, about 8 to 10 minutes.

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