Chicken Satay

For small batches, just for the family, I prefer to broil in the oven, especially if am making Chicken Satay in winter. Grill gets used more in summer when it is not bitterly cold to be outdoors, and it is superbly hot to be indoors with the oven on.

Broiling time varies depending on the thickness of the strips and the oven. I typically start off with 5 minutes keeping a close watch because if the bamboo skewers get dry and hot they do tend to catch fire in the oven.

1. Marinate some boneless skinless chicken breast tenders for 30 minutes, even upto overnight in the fridge. 
2. Soak some bamboo skewers in water. 
3. Cut the chicken breast tenders into uniformly thin strips.  
4. Carefully threaded the chicken strips in the wet bamboo skewers. 
5. Grill, or Broil, turning the skewers as needed, and cook till chicken is done.

Serve with the Peanut Sauce/Dressing.

Marinade ingredients:
4 Tbsp light soy sauce
1 tsp Agave nectar OR 1 Tbsp brown sugar
1 Tbsp tamarind juice or lime juice
2-3 garlic cloves crushed finely
1 Tbsp dry red chili flakes
2 Tbsp rice wine vinegar
1 Tbsp grated ginger

As always, adjust the marinade ingredients to suit your taste. I simply throw things together depending on my mood, so, the measurements above are approximate at best:-)

Some grilled or roasted vegetables and pineapple slices would make this a wonderful summer evening meal.