Ginger-Dusted Chicken Satay Sticks with Orange

Chicken marinated in coconut milk, lime juice and seasonings, grilled on skewers, and served with a sauce of orange marmalade and soy sauce.

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Ingredients:

• 1/2 cup coconut milk
• 1 Tbsp brown sugar
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons minced garlic
• 2 Tbsp lime juice
• 2 Tbsp oil
• 2 lbs boneless skinless chicken breasts, cut into 1 1/2-inch pieces
• 1 teaspoon ground ginger
• 12 (10-inch) wooden skewers, soaked in water for 30 minutes
• Sauce:
• 1 cup orange marmalade
• 2 Tbsp soy sauce
• 2 Tbsp white vinegar
• 1/2 teaspoon cayenne
• 1 Tbsp sesame oil
• 1 Tbsp sesame seeds

Method

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.

Notes: 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.

Number of servings: 12

Submitted By: mshivers60
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