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Coconut Chicken Satays

Source: The Barbecue Cookbook
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Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  Serves 6
1 1/2 pound boned and skinned chicken breasts
1 quantity Coconut and Lemon Grass Sauce
1 tablespoon soy sauce
12 long bamboo skewers
Other necessary recipes:
Coconut and Lemon Grass Sauce
Coconut Chicken Satays Recipe at
Cut chicken breasts into 3/4 inch cubes. Put a third of the Coconut and Lemon Grass Sauce in a bowl, stir in soya sauce and add cubed chicken. Toss well to coat, cover and marinate for 1 hour in refrigerator. Soak bamboo skewers in cold water for 1 hour. Thread 6-7 pieces of chicken onto each skewer and take out to barbecue with remaining marinade and the remainder of the Coconut and Lemon Grass Sauce in a small pan.

Place the pan of sauce on the side of the grill to heat through. Cook chicken skewers on grill over a hot fire for 6-8 minutes until just cooked through, turning and basting often with marinade. Pile satays onto a warm platter and pour sauce into a bowl. Serve with boiled rice and a salad of tomato and cucumber slices sprinkled with chopped spring onions (scallions).

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 252
Fat. Total: 14g
Fiber: 1g
Carbohydrates, Total: 4g
Sodium: 380mg
% Cal. from Fat: 50%
Cholesterol: 66mg
Protein: 27g
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