Chicken-and-Bacon Satay

By MooK

Ingredients

• 4 skinned and boned chicken thighs (about 1 lb.)
• 1/2 cup lite soy sauce
• 1/3 cup sake
• 2 tablespoons light brown sugar
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon dried crushed red pepper
• 16 to 20 (4-inch) wooden skewers
• 8 to 10 fully-cooked bacon slices, cut in half crosswise

Preparation

Step 1

1. Place chicken between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness using a rolling pin or flat side of a meat mallet. Cut chicken into 16 to 20 (1-inch) strips.

2. Combine soy sauce and next 4 ingredients in a large zip-top plastic freezer bag; add chicken, turning to coat. Seal and chill 45 minutes, turning once.

3. Meanwhile, soak skewers in water 30 minutes; drain.

4. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade; discard marinade. Thread 1 bacon piece and 1 chicken strip onto each skewer.

5. Grill skewers, covered with grill lid, 4 to 5 minutes on each side or until chicken is done. Serve skewers with Peanut Sauce.