Chicken Satay
Adapted from Vegetables on the Grill by Kelly McCune
Recipe type: Main Dish, Poultry
  • Appx 2 pounds boneless skinless chicken breasts, cut into strips that fit on a kebob stick
  • 4 tablespoons peanut oil
  • 2 tablespoons dry sherry
  • 1 tablespoon chopped fresh lemongrass
  • 2 garlic cloves
  • 1 tablespoon curry powder
  • ½ teaspoon minced dry red chili pepper (or a few shakes of chili powder)
  • 2 tablespoons brown sugar
  1. In a food processor or blender, combine the oil, sherry, lemongrass, garlic, curry powder, chili pepper and brown sugar. Process until smooth. Pour mixture over chicken strips, toss gently to coat the pieces, and marinate for 1 hour or longer in the refrigerator.
  2. Soak 16 wooden skewers in water for 15 minutes. Carefully insert skewers into chicken lengthwise.
  3. Oil the grill. On a closed grill over medium hot coals, grill chicken, turning once until cooked through. Serve with peanut satay sauce.
Recipe by This Week for Dinner at