Marinated Chicken Satay

By ChefAvi

Satay, an asian kebab, are so simple and flavorful, yet easy to prepare and can be made ahead of time.They can be made well in advance and demonstrates how effective marinating can impart flavor and tenderness to meat or vegetables.

Ingredients

• Serves 8-10
• 1 1/2 Tbsp White Vinegar
• 16 Chicken Tenderloins or 2-3 Chicken Breasts, sliced thinly
• 1 1/2 Tbsp Vegetable Oil
• 1/2 Cup Soy Sauce
• 1/2 tsp fresh crushed garlic
• 1/2 Cup Water
• 1/2 tsp fresh grated ginger
• 1/3 Cup Light Brown Sugar
• 1 pinch Crushed Red Pepper
• 1 1/2 Tbsp Worcestershire Sauce
• 3 drops Toasted Sesame Oil
• 1 1/2 Tbsp Vegetable Oil
• 16 Bamboo Skewers, 5″ long
• Marinade Ingredients
• 1/2 Cup Peanut Butter, creamy
• 1/3 Cup Honey
• 1/3 Cup Water
• All remaining marinade

Details

Adapted from stonehurstmanor.com

Preparation

Step 1

#1 If Grilling…soak Skewers in water for 10 minutes prior to marinating.
#2 In a large bowl, whisk together all ingredients except chicken.
#3 Weave the chicken onto skewers in a back and forth manner and place into a ziplock bag.
#4 Pour marinade over chicken, seal bag and shake to coat. Place in refrigerator for at least 2 hours but not more than 8 hours. After marinating, remove skewers from bag and reserve marinade for the peanut glaze. Place chicken into oven-proof casserole for baking or save for the Grill.
#5 Combine glaze ingredients into a pot and over medium heat, whisk till smooth and comes to a boil.
#6 Remove from heat and reserve to brush over finished Satay. Bake Satay in 375 deg F. oven for 20 minutes or until internal temp of 160deg is achieved, or grill over low flame on the grill till fully cooked. Toss in or brush with Peanut Glaze.
#7 Add garnish
#8 Enjoy!