• 2 boneless chicken breasts
  • 2 tablespoons of creamy peanut butter
  • 1/2 cup low sodium soy sauce
  • 1/2 cup lime juice (not the fake stuff…ever..)
  • 2 tablespoons of curry powder
  • 1 tablespoon of brown sugar
  • 2 or more large cloves of garlic, minced
  • 1 or 2 or more teaspoons of Siracha Rooster sauce or hot chilie paste
  • Peanut sauce of your choice for dipping

Slice your chicken breasts in half opening it up like a book.

Slice the chicken into strips now and pop them into a Ziplock bag.

In a bowl mix together the remaining ingredients.

There is no substitute for real lime juice. None.

Pour this over your chicken and marinade in the fridge for at least 2 hours or all day. If you are going to use wooden skewers for your Satay make sure you soak them in water for a couple hours so they don’t burn up. I use metal skewers. Thread your drained strips of chicken onto the skewers. Don’t crowd them.

Cook for 5 minutes per side for a total of 10 minutes on a hot grill or under your preheated broiler. Since the chicken has been sliced so thin it really doesn’t take any longer than this to cook. Don’t over cook them because they will dry out.

Serve with a peanut dipping sauce of your choice. I don’t make my own as I find it isn’t worth the work. Find one you like and stick with it.
Want to see more photos? Go to http://www.familytreesmaycontainnuts.com/2012/07/satay-chicken.html