The chicken itself was long gone by the time Janet asked for this recipe, so since I didn't have any food to photograph I decided to show you the recipe card itself. See for yourselves how well-loved this recipe has been over the years. The card is one of a number of family recipes my mom wrote out for me when I got married and nearly seventeen years later it's still a family favorite. We make it often at home, and it's our favorite go-to dish for summer barbecues whenever we're asked to bring "something to throw on the grill".
Indonesian-style Sate Chicken Skewers
4 large chicken cutlets, cut in strips (or easier to skewer bite-sized pieces, whichever you prefer)
1/4 cup soy sauce
1 Tbl oil
1 Tbl molasses
1/4 tsp crushed red pepper
1 clove of garlic, crushed
2 Tbl lemon juice
Mix above ingredients in a bowl. Cover and refrigerate. Marinate chicken for at least 2 hours.
Just before grilling, soak bamboo skewers in water (so they won't catch fire, which might put a damper on your dinner, so to speak). Thread the chicken onto the skewers. Grill 4-5 minutes or until done. (May take longer if you've done your chicken in chunks.) Brush with marinade. Or don't, I often skip this step.
Note: The original recipe calls for serving this with a spicy peanut sauce, but since no one but Jay and I ever ate the sauce (Israelis don't tend to be big fans of peanut butter in any shape or form) I've stopped bothering over the years. The chicken is delicious plain, but the sauce definitely kicks it up a notch. This recipe is similar to the one I used to make, but I leave out the coconut milk, thinning the peanut butter with a bit of hot water instead. Get creative, it's hard to go wrong with peanut sauce.
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