Recipe: Satay Chicken Skewers (baked and broiled)

SATAY CHICKEN SKEWERS

"This is one of the fastest and tastiest snacks you can make. Served with rice, it makes an awesome main meal."

1 (10 ounce) jar satay sauce or spicy peanut sauce, divided use
4 boneless, skinless chicken breast halves, cut into 1 1⁄2-inch cubes
6 to 12 skewers (wooden or metal; if using wooden skewers, soak them in water for 30 minutes prior to using)
Salt and pepper
Cayenne pepper
1⁄2 cup peanuts, finely chopped
1⁄2 cup chopped fresh cilantro leaves
4 scallions, trimmed and finely chopped (about 1⁄2 cup)

Pour 2⁄3 of the satay or spicy peanut sauce into the medium bowl and add the chicken. Cover with plastic wrap and refrigerate for at least 20 minutes; 2 hours is preferable for optimum flavor.

WHEN READY TO COOK:
Preheat the oven to 375 degrees F.

Remove the chicken from the refrigerator and divide it into 6 portions. Slide pieces onto skewers (depending on size of skewer, this may mean 1 or 2 skewers per person) and place on baking sheet. Discard remaining marinade (raw chicken juices in it make it unsafe). Dust the skewered chicken with salt, pepper, and cayenne.

Bake for 20 minutes. For the final 2 minutes, turn on the broiler and broil the skewers close to the heat, until the edges look crisp but not burned.

TO SERVE:
Place the skewers on a serving platter and sprinkle with the peanuts, cilantro, and scallions. Pour the remaining satay sauce (not mari1/4nade) into a bowl on the side for dipping.

VARIATION:

SATAY CHICKEN BITES:
For diced bites instead of skewers, simply pan-fry the chicken for 10 minutes, then transfer to the baking sheet and cook in a 375 degrees F oven for 10 minutes. Serve warm.

Makes 6 servings
Adapted from source: No More Takeout! by Stephen Hartigan and Jerry Boak