I actually have no idea where this recipe came from but I found it in my recipe folder and decided to give it a try. Compared to other chicken satay recipes, this one is VERY simple. The dipping sauce is wonderful–has a perfect blend of creaminess and spicy! 

ingredients   2-Satay-Chicken-3-1-of-1

small bunch of fresh cilantro

1 fresh red chili

1 clove of garlic

3 heaping T of crunch peanut butter

1 T soy sauce

1 T mirin (Japanese rice wine)

1 inch fresh ginger, peeled

2 limes (zest of 2, juice of 1)

1¼ lbs chicken breasts


Blend the cilantro, chili, garlic, peanut butter and soy sauce into the food processor. Add the ginger. Then add the lime zest and mirin. Season to taste. If the sauce is too stiff, add some warm water and stir. Put ½ the paste into a nice bowl and drizzle with olive oil. Set the dipping sauce aside.

Line the chicken breasts up on a plastic board, alternating ends and close together. Push the skewers through the breasts and slice into kabobs. Score on both sides. Rub in the remaining paste to coat the chicken. Drizzle with olive oil. Cook under the broiler or on the grill rotating until the chicken is cooked through. Use the sauce to dip.

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