These Indonesian-style skewers or may be in tasting spoon as shown here, are a great way to start a barbecue, and they're equally good cooked and eaten indoors - either at the table, or as a pre-dinner nibble.
- 3 skinless boneless chicken breasts
- 1 garlic clove, crushed
- 1 tsp. grated fresh ginger
- Grated zest and juice of 1 lime
- 1 tsp. Thai fish sauce
For the peanut sauce
- 2 tbsp. coconut milk
- 4 tbsp. crunch peanut butter
- Juice of 1/2 lime
- 1/4 tsp.dried chili flakes (optional)
- Black sesame seed for garnish
Slice each chicken breast into 4 long strips. Combine the garlic, ginger, lime zest and juice, and fish sauce, and pour over the chicken. Cover and marinate for about 1 hour. Meanwhile, soak 12 bamboo skewers in cold water.
Preheat the broiler. Thread a strip of chicken onto each skewer. Cook the chicken for about 3 minutes on each side, until cooked through.
Meanwhile, stir the coconut milk into the peanut butter until smooth and creamy. Stir in the lime juice and chili. Serve immediately with the chicken satay.
For tasting spoons: Remove chicken from skewer. Cut each slice of chicken into2 or 3 bite-size pieces (depends on the size of your chicken strip).
Presentation on tasting spoons: Place a little of the peanut sauce in the spoon. Place a chicken piece in the spoon. Sprinkle with black sesame seeds and a green garnish if desired.
makes 12 skewers or 24-36 tasting spoons