CHICKEN: Try this recipe the next time you are using the BBQ to cook dinner.

CHICKEN SATAY:



1 ½ to 2 lbs. chicken thigh meat

1 clove garlic, crushed

2 tsp. finely grated fresh ginger

3 tsp. fish sauce + ½ tsp. salt


satay sauce:

2 tsp. cooking oil
4 shallots, minced
4 cloves garlic, minced
2 tsp. grated ginger
2 small red chillies, seeded and chopped
½ cup crunchy peanut butter
2 tsp. dark soy sauce
¾ cup coconut milk
2 tsp. soft brown sugar
1 ½ tbsp. fish sauce
1 fresh lime leaf + 1 ½ tbsp. lime juice

1 tbsp. cooking oil



Cut chicken thigh meat into ½-inch strips and put them in a bowl. Add garlic, ginger, salt and fish sauce and coat chicken strips well with mixture. Cover bowl and marinate in refrigerator for 1-2 hours. Soak 12 wooden skewers in cold water for 1 hour.

To make satay sauce: In a saucepan over medium heat, heat 1 tbsp. oil until hot. Add garlic, shallot, ginger and chillies. Stir-fry together for 5 minutes. Reduce heat to low and add remaining ingredients. Bring to a boil, then simmer mixture for 10 minutes or until sauce has thickened. Remove lime leaf and keep warm.

Preheat barbeque grill to medium-high direct heat. Thread 2 or 3 chicken pieces onto each skewer, without crowding. Grill chicken for 10 minutes, turning after 5 minutes, or until cooked. Serve with satay sauce.


Note: lamb or pork can be substituted for chicken.