Chicken satays with spicy peanut sauce

Published On: Apr 24 2012 02:00:15 PM CDT   Updated On: Jan 23 2015 05:05:13 AM CST
Grilled chicken

Makes 4 servings

These tasty kabobs with an Indonesian influence make an enticing entrée with rice on the side to complement the sweet-hot flavors. The chicken can be covered and refrigerated in the soy sauce mixture for up to 24 hours. The satays also make a great appetizer, and they're fun to pass around as a hearty cocktail snack.

2 tablespoons soy sauce

2 tablespoons fresh lemon juice

1 teaspoon finely chopped fresh ginger

1 teaspoon honey

16 ounces chicken breast tenders

½ cup bottled Thai peanut sauce

Orange slices and sprigs of fresh cilantro for garnish

Special equipment:

8 (6-inch) bamboo skewers

Stir together the soy sauce, lemon juice, ginger, and honey in a medium bowl. Add the chicken and stir to coat evenly. (If you plan to marinate the chicken for longer than a few minutes, use a covered glass, ceramic, stainless steel, or plastic container. Cover and refrigerate the chicken, and stir occasionally. Chilled chicken will take a minute or so longer under the broiler to thoroughly cook.)

When ready to cook, position the oven rack about 5 inches from the heating element and preheat the broiler.

Lightly coat a baking sheet or broiler pan with cooking oil spray. Thread the chicken onto the bamboo skewers and place on the prepared pan. Discard the remaining marinade. Broil, turning once, for 8 minutes or until the chicken is lightly charred and cooked through but still moist inside. (Test the center pieces for doneness, since they take the longest to cook.)

Serve the warm skewered chicken on plates garnished with orange slices and cilantro sprigs with a bowl of the peanut sauce on the side for dipping.