Singapore Satay- Part 2
Yield
24 servingsPrep
2 hrsCook
15 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Peanut sauce | |||
| ½ | cup |
water
|
|
| ⅓ | cup |
peanut butter
creamy |
|
| 1 | small |
garlic cloves
minced |
*
|
| 1 | tablespoon |
brown sugar
|
|
| ⅛ | teaspoon |
red pepper flakes
crushed |
|
| 1 ½ | teaspoons |
soy sauce, tamari
|
|
| ¾ | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Peanut sauce | |||
| 118 | ml |
water
|
|
| 79 | ml |
peanut butter
creamy |
|
| 1 | small |
garlic cloves
minced |
*
|
| 15 | ml |
brown sugar
|
|
| 0.6 | ml |
red pepper flakes
crushed |
|
| 7.5 | ml |
soy sauce, tamari
|
|
| 3.8 | ml |
lemon juice
|
|
Directions
In medium bowl, combine all marinade ingredients; add chicken. Stir to coat.
Cover; refrigerate 2 hours, stirring occasionally. Soak bamboo skewers in water at least 30 minutes.
In medium saucepan, coimbine water, peanut butter and garlic.
Cook over medium heat until mixture boils and thickens, stirring constantly.
Remove from heat; stir in remaining peanut sauce ingredients.
Cool to room temperature before serving.
Heat grill. When ready to barbecue, drain chicken, reserving marinade.
Thread 4 to 6 pieces of chicken on each skewer. Place skewers on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals.
Cook 8 to 12 minutes or until chicken is no longer pink, turning occasionally and brushing with reserved marinade. Discard any remaining marinade.
Serve with peanut sauce.
