Grilled Chicken Satay

When I was a kid my mom would help out with church fundraisers, and this recipe always seemed to be a crowd favorite. Our church would sell hundreds of skewers over the course of a weekend during the big downtown festival. What can I say, the Unitarians know their food, although many of the Unitarians I know don't even eat meat, but I guess that eliminates the temptation to nibble on the goods. Either way this recipe is fantastic!

Satay Sauce

3 cloves garlic finely chopped

2 tsp. fresh grated ginger (if dried only use 1 tsp.)

2 T. Oyster Sauce

1 T sugar

1 T sesame oil

2 T Hoisin sauce

3 T white wine

2 T Ketchup

1 T chili powder

[I also add one dried red chili-chopped. We like it hot so omit the pepper if spicy food makes you nervous.]

1/2 C peanut Butter

salt and pepper

Mix all ingredients and divide in half. Cut chicken, beef or pork (you could probably use tofu with this too, but I never have) into strips or chunks then add to one half of the sauce and let the meat marinade in the fridge for at least 30 minutes to overnight. When you are ready to grill, thread the meat onto wooden skewers then place on the grill, grill pan or broiler pan.

They only take 2-3 minutes per side. To keep the wooden skewers from burning on the hot grill or under the broiler, place a piece of alum. foil under the skewers if on the grill, or over if using the broiler.

Use the rest of the sauce for dipping or for a batch another day. This sauce keeps well in the fridge.

I served the chicken satay skewers with rice and steamed asparagus... and of course a glass of white wine. Enjoy!