Satay Peanut Chicken

• 4 each chicken breast halves, boneless, skinless
• 1/2 cup peanut butter
• 1/2 cup vegetable oil
• 1/4 cup white wine vinegar
• 1/4 cup soy sauce, tamari
• 1/4 cup lemon juice
• 4 cloves garlic minced
• 8 sprigs parsley leaves
• 2 teaspoons red pepper flakes crushed, dried
• 2 teaspoons ginger grated, fresh
• 8 Sm bamboo skewers soaked in water 30 minutes

1. Warm peanut butter to liquefy.
2. In a food processor or by hand, blend all ingredients except chicken.
3. Reserve 3/4 cup of the peanut sauce for dipping.
4. Cut chicken into cubes or strips; marinate in sauce for 1 hour at room temperature or overnight in the refrigerator.
5. Remove chicken from marinade; thread onto skewers.
6. Barbecue or broil 10 to 15 minutes, brushing frequently with marinade.
7. Pass the satays with reserved sauce for dipping.

chicken breast halves, peanut butter, vegetable oil, white wine vinegar, soy sauce, lemon juice, garlic, parsley, red pepper, ginger, bamboo skewers

Taken from recipeland.com/recipe/v/satay-peanut-chicken-35903 (may not work)