Ginger-dusted Chicken Satay Sticks With Orange
- Servings: 12
|½ cup||Coconut Milk|
|1 Tbsp||Brown Sugar|
|½ tsp||Curry Powder|
|½ tsp||Ground Black Pepper|
|2 tsp||Minced Garlic|
|2 Tbsp||Lime Juice|
|2 lbs||Boneless Skinless Chicken Breasts, cut into 1 ½" pieces|
|1 tsp||Ground Ginger|
|12||(10") Wooden Skewers, soaked in water for 30 minutes|
|1 cup||Orange Marmalade|
|2 Tbsp||Soy Sauce|
|2 Tbsp||White Vinegar|
|1 Tbsp||Sesame Oil|
|1 Tbsp||Sesame Seeds|
In a small bowl, stir together first eight ingredients. Pour into gallon size sealable bag. Add chicken to bag. Seal and shake to evenly coat. Refrigerate 4-6 hours. Meanwhile, for sauce, in a 1 quart saucepan, cook the first five ingredients over low heat until marmalade is melted. Continue to cook for 2-3 minutes, stirring often. Remove from heat. Stir in sesame seeds. Set aside. Heat a gas or charcoal grill to medium-high heat.
Remove chicken and discard marinade.
Thread chicken onto skewers. Dust chicken lightly with ginger. Place skewers on grill. Grill about 5 inches from heat for 10-12 minutes, until juices run clear, turning once.
Serve with sauce.
This crowd-pleasing appetizer can almost totally be prepared ahead. Simply grill the marinated chicken shortly before serving. It is also easy to double for a large group.