Chicken Satay

Ingredients

• 1 lb boneless skinless chicken breast

Marinade

• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon chopped garlic
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon fish sauce
• 16 bamboo skewers
• oil or coconut milk
• peanut sauce (Thai Peanut Sauce)
• fresh cilantro leaves
• romaine lettuce leaf

Directions

1. 1

   Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.

2. 2

   If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.

3. 3

   Place the chicken strips in a plastic freezer bag.

4. 4

   Add all the marinating ingredients and gently toss until well mixed.

5. 5

   Let the chicken marinate in the fridge for at least 2 to 24 hours.

6. 6

   When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.

7. 7

   Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.

8. 8

   Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.

9. 9

   The satays are done when they have turned golden brown and crispy along the edges.

10. 10

    Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.