Thursday, September 30, 2010

Chicken Satay Skewers

These are fun and delicious!  I roasted up some sweet potatoes and carrots with alittle olive oil, salt and pepper at 450'F for about 20-25minutes. Get the chicken started earlier in the day as it needs about 2-3 hours to marinate. Serve the chicken skewers up with some rice and a veggie side or a nice crisp green salad.

{TIP}: When choosing limes from the market, choose ones that are bright green, have a slight give to them, smell "limey" and most importantly are heavy for their size, this way they'll be more likely to be nice and juicy with great flavor!

Recipe: (serves 4)

1/4 cup Low-Sodium soy sauce
1/4 cup fresh lime juice (~1-2 limes)
2 tablespoons natural peanut butter
2 tablespoons garam masala
1 tablespoon brown sugar
2 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 cup warm water
10-12 chicken tenders (or 5-6 chicken breasts, cubed)
fresh cilantro, chopped for garnish
wedges of fresh lime

1. Whisk all ingredients except chicken in a large bowl. Set aside.

2. Skewer chicken tenders onto wooden skewers, leaving some space at each end. Lay skewers in a 13x9 glass baking dish and season with pepper. Pour marinade over chicken, turning to coat. Cover with plastic wrap and place in refrigerator to marinate for 2-3 hours.

3. Remove skewers from marinade and grill them over medium-high heat about 3-4 minutes per side, basting them with more marinade once, until they reach an internal temperature of 155'F.  Discard any remaining marinade as it has raw chicken juice in it.  Garnish chicken with fresh chopped cilantro and serve with lime wedges.

Dipping Sauce:
1/4 cup Low Sodium Soy sauce
2 tablespoons natural peanut butter
1/2 teaspoon lime juice
generous squirt of Sriracha sauce

Combine in a small bowl with a whisk until smooth and combined. 

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