Chicken Satay is a recipe I love. The soft delicate chicken breast or thighs skewered after being marinated in a satay sauce. I have also used as a dip, a sauce or as a marinade/sauce, this works every time. I have used molasses in this recipe but you can use peanut butter if you wish. They both provide a thickness to the marinade/sauce. The thickness is needed for the marinade/sauce to stick to the skewered chicken breasts or thighs. This is such a popular dish, I always cook at least twice as much as planned, it always goes.
- Combine the garlic, salt and pepper in the bottom of a deep bowl and with the back of a spoon mash them to a paste.
- Mix in the soy sauce, molasses and lime juice.
- Add the chicken cubes and toss with a spoon until they are evenly coated.
- Marinate in the refrigerator for 2 hours, stirring occasionally.
- Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably bamboo skewers).
- Brush the oil evenly over the chicken.
- Cook directly over hot coals for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown.
- Serve at once, with the meat still on the skewers, accompanied by katjang sauce (see seperate recipe for (Katjang)
- The chicken breasts and thighs should be deboned and skinless before cutting into cubes.