Grilled Chicken Sate With Peanut Dipping Sauce
photo by ForeverMama
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons peanut oil
- 2 teaspoons gingerroot, grated
- 1 garlic clove, pressed
- 1 lb boneless skinless chicken breast, 3/4-inch cubes
- 2 medium yellow squash, 1-inch pieces
- lime wedge
-
Peanut Dipping Sauce
- 1⁄2 cup chicken broth
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 2 garlic cloves, pressed
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon ground allspice
- 1 dash ground cloves
- 1⁄3 cup peanut butter
- 2 tablespoons lime juice
directions
- Combine soy sauce, lime juice, oil, ginger and garlic.
- Pour over chicken in nonmetal bowl.
- Marinate at room temperature for 30 minutes.
- If using wooden skewers, soak in water for 30 minutes first.
- Thread chicken on skewers, alternating with squash and lime wedges.
- Grill over hot fire 3 to 4 inches from heat, turning until browned, 3 to 4 minutes on each side.
- Serve hot or at room temperature with Peanut Dipping Sauce, Grilled Scallions and cherry tomatoes.
- Peanut Dipping Sauce:.
- Heat chicken broth, sugar, soy sauce, garlic, cayenne, cardamom, allspice and cloves to boiling in small saucepan.
- Cover and remove from heat.
- Let stand 5 minutes.
- Whisk in peanut butter and lime juice.
- Serve, warm or cold, with chicken sate.
- Sprinkle with chopped peanuts if desired.
- To grill scallions:.
- Clean 8 scallions and trim root ends.
- Brush with olive oil and grill 6 to 8 minutes, turning once or twice.
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Reviews
-
We very much enjoyed your version of sate, Lazyme! I happened to have marinated the chicken overnight due to dinner plan changes, but only added the lime juice for about 30-45 minutes before grilling. I did up the garlic and ginger, just because. The peanut sauce is a dynamite accompaniment, not to mention the squash and lime added such goodness. To use up a red bell pepper that I had on hand, added some of that too. Thank you, Lazyme, for sharing. Made it for FYC.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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