Thai Chicken Satay
Instructions
1. Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
2. Place the chicken strips in a work bowl. Add all the marinating ingredients (solids first, then the liquids) and gently toss until well mixed. Let the chicken marinate in the fridge for at least 2 hours and up to 24.
3. When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
4. Baste the chicken with oil or coconut milk and grill on a barbecue (that has been burning for a while and is no longer scorching hot) or under the broiler of an indoor oven. Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk. The satays are done when they have turned golden brown and crispy along the edges.
5. Serve on lettuce leaves, decorated with fresh coriander leaves, and accompanied by a small bowl of Peanut Sauce on the side.
