2 Tbsp. smooth peanut butter, no sugar added (organic is better)
1 Tbsp. soy sauce (low-sodium, tamari is better)
1 Tbsp. freshly squeezed lime juice
1 tsp. peeled and finely minced fresh ginger
1 minced garlic clove
2 tsp. chopped fresh cilantro
dash cayenne pepper
eight 8 inch bamboo skewers, soaked in water
Instructions
(Note- I would highly recommend making a double or triple recipie of the sauce, and maybe more chicken. Save this and make an awesome Thai pizza the next night, or the night after, just keep in the fridge. For this- pizza dough, use this sauce as the pizza's sauce, shreaded leftover chicken, mozzarella cheese, cilantro, whatever else sounds good. Cook as usual. Really good!)
OK, back to this recipie- Preheat oven to 450. Rinse chicken and cut into 1 inch pieces. In a blender or food processor, blend soy sauce, lime juice, ginger, garlic, cilantro, cayenne, & peanut butter until smooth. Taste & adjust seasoning. Coat chicken with the peanut sauce (that you will be using tonight) and marinate in the fridge at leat 30 minutes.
Place 6 or so pieces of chicken on each skewer. Arrange on a greased rack atop a foil lined baking sheet. Bake until fully cooked, turning occasionally, about 7-10 minutes. Place under broiler for the last 2 minutes to brown, turning once. Transfer to a serving plate and serve hot.
Use extra sauce- not used to marinate chicken- as a dipping sauce after warmed up or as pizza sauce mentioned above.
Originally Submitted
9/10/2011
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