Marinated Chicken Skewers
ready in 40 min.
- 3 tablespoons honey
- 4 tablespoons Oil
- ½ teaspoon ground cilantro
- ¼ teaspoon cayenne pepper
- 4 tablespoons lemon juice (or lime juice)
- 2 tablespoons soy sauce
- 2 whole, boneless and skinless Chicken breasts (4 pieces)
- peppers (to taste)
- Banana leaf for presentation (optional)
Stir the first six ingredients together in a large bowl.
Slice the chicken into approximately 24 (1/2-inch) strips and add to the marinade mixture.
While the chicken marinates, prepare the sauce by placing the milk, chili flakes, caraway, ginger, coriander, garlic and salt in a small saucepan and bring to a boil. As soon as it boils, take it off the heat and let sit for 15 minutes.
Stir the peanut butter into the milk mixture and simmer until the sauce thickens slightly, about 5 minutes or so.
Preheat a raclette grill.
Thread the meat onto wooden skewers. Add pepper, to taste. Grill the chicken, 3 to 5 minutes each side, or until juices run clear. Place grilled satay on a serving platter lined with a banana leaf and serve with dipping sauce.