Indonesian Chicken Satay
|Creamy peanut butter||1⁄3 Cup (5.33 tbs)|
|Lime juice||3 Tablespoon|
|Soy sauce||3 Tablespoon|
|Chopped ginger||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Crushed red pepper||1⁄2 Teaspoon|
|Boneless, skinless, chicken breasts/Boneless, skinless, chicken thighs||1 Pound|
|Thinly sliced iceberg lettuce||4 Cup (64 tbs)|
|Thinly sliced scallions||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
1. Prepare a medium-hot fire in a barbecue grill. Soak 8 to 12 bamboo skewers for at least 30 minutes in cold water. In a shallow dish, combine peanut butter, lime juice, soy sauce, ginger, garlic, and hot pepper. Stir to blend well. Add chicken to peanut butter mixture. Toss to coat completely. Let stand at room temperature 30 minutes.
2. Thread several pieces of chicken on ends of soaked bamboo skewers. Grill, turning, until chicken is browned outside and white throughout but still juicy, 10 to 12 minutes.
3. Serve skewered satays on a bed of shredded lettuce. Sprinkle scallions and peanuts on top.