Toasty Tuesday--Chicken Satay

I don’t know about you, but I’m so glad the holiday are over because that means we can move away from traditional dishes and get back to traveling the globe with our palates.

I’ve been craving Chinese and Indian food a lot lately, and since I finally bought chicken the other day (at a pretty decent price I might add) I’m thinking about making this recipe tonight or tomorrow.

It’s one of my favorites (and if I don’t specifically tell my husband there’s peanut butter in it, he never knows) Don’t get me wrong, he loves peanut butter, just not in savory dishes LOL

INGREDIENTS

2 tablespoons creamy peanut butter
1/2 cup soy sauce (I use low sodium–in the green lid)
1/2 cup lemon or lime juice (I prefer lime juice)
1 tablespoon brown sugar
2 tablespoons curry powder (make sure it’s fresh)
2 cloves garlic, chopped
1 teaspoon hot pepper sauce or 1/2 teaspoon of cayenne pepper
6 skinless, boneless chicken breast halves – cubed
2 green onions, chopped
2 tablespoons of chopped peanuts

DIRECTIONS

1. In a big bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce.
2. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate 2 hours.
3. Preheat a grill to high heat. (Or you can use the broiler function on your oven if you don’t have a grill like me)
4. Weave the chicken onto skewers, then grill for 5 minutes per side. (What I do is place the chicken on the broiler pan, spread out evenly–especially if they’re cut into tenders–and then pop under the broiler. Check on them after 5 minutes and be sure to turn and broil for another 5 minutes (or less depending on thickness).

Chicken should be cooked through before serving.

I like to serve with plain basmati rice or put in Na’an bread or pita bread with some lettuce, tomato and cucumber as a sandwich.