Chicken Satay

Chicken Satay is a recipe I love. The soft delicate chicken breast or thighs skewered after being marinated in an amazingly tasty sauce.

Cook Time 20

Total Time 2 20

Servings people

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.
1 tsp garlic, 1 tsp Salt, 1/4 tsp ground white pepper
Mix in the soy sauce, molasses and lime juice.
2 tbsp soy sauce, 1 tbsp dark molasses, 2 tsp lime juice
Add the chicken cubes and toss with a spoon until they are evenly coated.
2 lbs chicken breasts
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.
2 tbsp vegetable oil
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)

Notes:

The chicken breasts and thighs should be deboned and skinless before cutting into cubes.