 Chicken Satay
Makes 8 appetizer or 4 main-dish servings
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Image © Publications International, Ltd.
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Chicken Satay and Peanut Dip
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Ingredients
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1
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pound boneless skinless chicken breast halves
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1
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recipe Peanut Dip (recipe follows), divided
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Cucumber slices
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Chopped fresh cilantro
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Prep Time
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15 minutes
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Marinate Time
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30 minutes
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Cook Time
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5 minutes
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1. Soak 8 (6-inch) bamboo skewers in hot water 20 minutes. Cut chicken lengthwise into 1-inch-wide strips; thread onto skewers.
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2. Place skewers in large shallow glass dish. Pour 1/2 cup Peanut Dip over chicken, turning to coat evenly. Cover and marinate in refrigerator 30 minutes.
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3. Place skewers on oiled grid and discard any remaining marinade. Grill over high heat 5 to 8 minutes or until chicken is no longer pink, turning once. Place on serving platter. Serve with cucumber, cilantro and remaining Peanut Dip.
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Peanut Dip
Makes 1 cup dip
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Ingredients
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1/3
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cup peanut butter
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1/3
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cup French's® Honey Dijon Mustard
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1/3
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cup orange juice
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1
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tablespoon chopped peeled fresh ginger
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1
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tablespoon honey
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1
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tablespoon Frank's® RedHot® Original Cayenne Pepper Sauce
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1
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tablespoon teriyaki baste and glaze sauce
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2
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cloves garlic, minced
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Combine peanut butter, mustard, juice, ginger, honey, Frank's RedHot Sauce, teriyaki baste and glaze sauce and garlic in large bowl. Refrigerate until ready to serve.
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Tip
Serve Peanut Dip with Chicken Satay (page 00) or as a dip for assorted cut-up fresh vegetables. It is also great as a spread on grilled French bread with grilled vegetables.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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