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Print this Recipe    Satay 08

SINGAPORE SATAY
24 servings

2 ts curry powder
2 ts sugar
1/4 ts coriander
1/4 ts cumin
3 tb lemon juice
2 tb soy sauce
2 tb oil
1 garlic clove, minced

1 lb boneless skinless chicken breasts or thighs, cut into 3/4-inch pieces

1/2 cup water
1/3 cup creamy peanut butter
1 small garlic clove, minced
1 tb brown sugar
1/8 ts crushed red pepper flakes
1 1/2 ts soy sauce
3/4 ts lemon juice

In medium bowl, combine all marinade ingredients, add chicken. Stir
to coat. Cover, refrigerate 2 hours, stirring occasionally. Soak
bamboo skewers in water at least 30 minutes. In medium saucepan,
combine water, peanut butter and garlic. Cook over medium heat
until mixture boils and thickens, stirring constantly. Remove from
heat, stir in remaining peanut sauce ingredients. Cool to room
temperature before serving. Heat grill.

When ready to barbecue, drain chicken, reserving marinade. Thread
4 to 6 pieces of chicken on each skewer. Place skewers on gas grill
over low heat or on charcoal grill 4 to 6 inches from medium coals.
Cook 8 to 12 minutes or until chicken is no longer pink, turning
occasionally and brushing with reserved marinade. Discard any
remaining marinade. Serve with peanut sauce. 16 to 24 appetizers.

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