Singapore Satay

Start your outdoor entertaining with this grilled appetizer from the cuisine of Southeast Asia. Satay consists of bite-sized pieces or strips of meat or poultry threaded on bamboo skewers and grilled or broiled. This version is flavored with curry.

Recipe by BettyCrocker

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1 to 1 1/2 lb. skinless boneless chicken breasts or thighs*
16 to 24 (6-inch) bamboo skewers
MARINADE
2 teaspoons curry powder
2 teaspoons sugar
1/4 teaspoon coriander
1/4 teaspoon cumin
3 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons oil
1 garlic clove, minced
PEANUT SAUCE
1/2 cup water
1/3 cup creamy peanut butter
1 small garlic clove, minced
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoons soy sauce
3/4 teaspoon lemon juice

Cut chicken into 3/4-inch cubes. 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 over medium heat, combine water, peanut butter and garlic; stir until mixture comes to a boil and thickens. Remove from heat. Stir in remaining peanut sauce ingredients. Cool to room temperature before serving.
Heat grill. Drain chicken, reserving marinade. Thread 4 to 6 pieces of chicken on each skewer. When ready to barbecue, 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 several times and brushing lightly with reserved marinade. Serve with peanut sauce.
BROILER METHOD: Prepare recipe as directed above. Place skewers on broiler pan. Broil 4 to 6 inches from heat until chicken is no longer pink, about 8 to 12 minutes, turning several times and brushing lightly with reserved marinade. Serve with peanut sauce.