Grilled Chicken Satay

By susanwadle

From Kelly Snody - source unknown

Ingredients

• For satay dip:
• 1/4 cup (about 2 limes) freshly squeezed lime juice
• 1/4 cup canola oil
• 1/4 cup soy sauce
• 2 T sesame oil
• 1 pound boneless, skinless chicken breasts
• 2 t sesame oil
• 1 t olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, peeled and minced
• 1 1/2 t minced freesh ginger
• 1/4 t crushed red-peper flakes
• 1/2 cup smooth peanut butter
• 1/4 cup packed dark brown sugar
• 2 T white-wine vinegar
• 2 T soy sauce
• 1 T ketchup
• 1 1/2 t freshly squeezed lime juice

Details

Servings 30

Preparation

Step 1

For chicken:

In a large bowl, combine lime juice, canola oil, soy sauce, and sesame oil. Add chicken, cover with plastic wrap, and refrigerate at least 6 hours or overnite.

Heat grill, Arrange chicken on grill; cook about 10 minutes on each side. Transfer to a board, When cool, slice chicken 1/2 inch thick; halve larger slices. Thread onto wooden skewers and serve with Satay Dip.

For dip:

In a small saucepan, heat sesame and olive oils over medium heat. Add onion, garlic, ginger and red pepper flakes, and cook, stirring frequently, until onion is soft and transparent, about 8 minutes. Whisk in peanut butter , brown sugar, vinegar, soy sauce, ketchup and lime juice; cook 1 minute. Transfer to a bowl to cool.