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1/2C Shoyu
4t chopped ginger
2T lime juice
6T oil
¼ fresh chopped coriander for garnish
skewers
Peanut Sauce:
1C chunky peanut butter
1-2t hot chili sauce (from the oriental section)
2 medium cloves garlic, crushed
3T honey
1t cayenne pepper
1/4C lime juice
1/4C Shoyu
1/2C peanut oil
Combine garlic,
coriander, brown sugar, pepper and salt.
Rub mixture on cubed chicken.
Place on tray or large plate and marinate for 45 minutes.
Combine Shoyu,
ginger, limejuice and oil in a shallow, non-aluminum pan. Add cubed, marinated cubed chicken and marinate covered, in
refrigerator an additional 6 hours or overnight. Turn chicken several times during marinating process.
To make peanut
sauce, place peanut butter in food processor.
Add remaining sauce ingredients to peanut butter and process
until a smooth thick paste is formed.
Sauce can be made ahead. Cover
and refrigerate, but bring to room temperature before serving.
(Wooden skewers should be soaked in water for about 5 minutes
prior to attaching chicken chunks.)
Grill or broil on skewers for about 8-10 minutes. Sprinkle
skewers with fresh coriander and serve with peanut sauce.
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