Chicken Satay

Recipe Ingredients

4		Boneless skinless chicken breast halves - cut meaty strips
		(about 4 strips per half breast)
1/2 cup	118ml	Peanut oil
6 tablespoons	90ml	Lime juice
2 tablespoons	30ml	Sweet soy sauce
1/2 cup	118ml	Canned coconut milk
1/4 cup	59ml	Hoisin sauce
1 tablespoon	15ml	Sriracha chili sauce
1 1/2 teaspoons	7.5ml	Dark sesame oil
1 1/2 teaspoons	7.5ml	Minced garlic
1		Fresh ginger - (1") - peeled, grated
3/4 teaspoon	3.8ml	Dried dill
1 teaspoon	5ml	Dried tarragon
1/2 teaspoon	2.5ml	Ground coriander
16		Bamboo skewers - (about)
		Frozen banana leaves - thawed
		Snow Pea Bundles - (see recipe)
		Spicy Peanut Sauce - (see recipe)

Recipe Instructions

Arrange chicken strips in a nonmetallic dish.

Mix peanut oil, lime juice, soy sauce, coconut milk, hoisin sauce, chili sauce, sesame oil, garlic, ginger, dill, tarragon and coriander. Pour mixture over chicken; stir to coat well. Cover and marinate in refrigerator several hours or overnight.

Soak skewers in water so they will not burn; drain.

Prepare a very hot charcoal fire or turn gas grill to high.

Thread chicken strips onto skewers, leaving about 2 inches exposed at 1 end of each skewer.

Lay a few banana leaf sections on the grill (cut through the fibrous edge of leaves, and the sections will tear easily). Immediately place skewers on leaves. Cover; grill about 6 minutes, then turn and grill 4 to 5 minutes longer. Do not overcook. Discard banana leaves.

Arrange skewers on platter with snow pea bundles and a dish of warm peanut sauce. Drizzle some sauce over chicken. Serve immediately.

Yield: 4 main-dish or 8 appetizer servings.

Tester's note: Unusual, moist chicken with a wonderful blend of flavors.

This is a great party recipe because everything can be prepared ahead, then grilled at the last minute.

Source:
St. Louis Post-Dispatch - 11-02-1998 - From Mcmurphy's Grill

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