Grilled Chicken Satay

There are about a million chicken satay recipes out there.  For my husband's annual work party I whipped this one up because it had the most pantry-friendly ingredients and the easiest directions.

And guess what? I turned out pretty darn good.

INGREDIENTS

 

3 TBS smooth peanut butter
1/2 cup low sodium soy sauce
1/2 cup lime juice
3 TBS curry powder
2 garlic cloves, minced
1 tsp hot pepper sauce
4 boneless skinless chicken breast halves, cubed

DIRECTIONS

In a large mixing bowl combine peanut butter, soy sauce, lime juice, curry powder, garlic and hot pepper sauce. 

Divide the sauce.  Pour half of the sauce into a large zip lock bag.  Place the chicken in the marinade and leave to marinate for about 12 hours, or overnight in the fridge.  Place remainder of sauce in a bowl to serve with chicken when cooked.

When ready to cook, preheat broiler or grill to high.  If it's summer time, grill away.  If it's 25 below zero windchill in Upstate NY in January... lay the chicken on a foil-covered cooking tray and bake for 10-15 minutes.

Serve immediately, with reserved sauce to dip. 

 

VERDICT

This probably would be phenomenal over the grill.  Just baked in the oven is perfectly fine, but I know it would be even better with those grill marks across the chicken.  This makes a great dinner or appetizer for a crowd.