Preparation:
Mix all the ingredients for the marinade in a bowl. Set aside.
Cut the chicken into 3/4-inch cubes, mix them well into the marinade and keep in a cool place for 2 hours or in the fridge overnight.
When you are ready to grill the satays, put the meat on bamboo or metal skewers; about 5 to 6 cubes per skewer.
Grill on charcoal or under a broiler, for about 2 to 3 minutes per side, turning them over once.
Or you can cook the satays on a rack in a pre-heated oven at 320F for 6 to 10 minutes or until cooked through.
Serve straight away with peanut sauce, either poured over the meat or served separately for everybody to help themselves. |
