Thai-Style Chicken Satay

1. Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.

2. Preheat an outdoor grill for high heat, and lightly oil the grate.

3. Remove chicken from marinade; discard marinade and thread chicken onto skewers.

4. Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.

Cook's Note:

I also recommend adding 1/2 cup chopped green onion before cooking.

You can substitute lime juice for the lemon juice.

You can pound the chicken breast halves flat instead of cutting them into chunks. Weave the flat breasts onto skewers.

To broil the chicken, set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place chicken on the prepared baking sheet and cook, turning once, until chicken is cooked through and juices run clear, about 10 minutes.

To bake the chicken, preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place chicken on the prepared baking sheet and cook until chicken is cooked through and juices run clear, about 15 minutes.

Nutrition:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.