Chicken Saté
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Prep Time: 2 hrs 5 mins
Serves: 6
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Ingredients
4 Boneless, Skinless Chicken Breasts
Ingredients for the Marinade:
1 tsp Garlic, crushed
1 tsp Ginger, grated
1 tbsp Soya Sauce
1/2 tsp Rice Wine
1/4 tsp Chili Paste
Optional:
2 Bananas, halved and skewered lengthwise
4 Long Pineapple Spears, skewered
Ingredients for the Saté Sauce:
1/4 cup Cream of Coconut
1 tbsp Water
1/4 cup Soya Sauce
1/2 cup Peanut Butter
2 tsp. Brandy
2 cloves Garlic, crushed
Pinch Chinese 5-Spice (can be found in Chinese markets or specialty stores)
1 tsp Sesame Oil
Dash Tabasco Sauce
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Indoor Preparation
Combine marinade ingredients.
Let chicken breasts marinate (in marinade mixture only) for a couple of hours in the fridge before grilling. Combine the sate sauce ingredients.
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Outdoor Preparation
Grill breasts on well-oiled grill at high heat for approximately 10-15 minutes, turning as necessary. Brush chicken breasts on both sides with saté sauce a couple of minutes before taking chicken off the grill.
Note: Do not brush the chicken with the sauce any earlier; the sugar content in the mixture will burn and char before the chicken is ready to be removed.
Place banana and pineapple spears on wooden skewers (that have been soaked to prevent burning), and grill on each side for 1-2 minutes. Take chicken breasts and fruit spears off the grill and arrange on stir-fry bed. Use colorful garnish on your presentation platter;some great ideas are hot red peppers and cilantro.
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