Sweet Red Chili Chicken Satay
- 2 pounds boneless skinless chicken thighs, or 8 thighs each cut into 3 pieces
- 1/2 cup sweet chili sauce
- 1/2 cup pineapple juice
- 1 tablespoon plus 1 teaspoon soy sauce
- 2 teaspoons minced garlic
- Oil, for grill
- Special equipment: 24 bamboo skewers, soaked in water 20 minutes
- Cut the chicken thighs into 1/2-wide long strips and place into a large resealable bag.
- In a bowl, whisk together the chili sauce, pineapple juice, soy sauce, and garlic.
- Pour the marinade into the bag over the sliced chicken.
- Seal the bag and toss to coat completely.
- Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
- To serve: Preheat a grill or grill pan over medium-high heat.
- Thread the chicken strips onto the skewers.
- Oil the grill gates and place the chicken on the grill.
- Cook until the chicken is just cooked through, 4 to 5 minutes per side.
- Remove from the heat and serve immediately.
chicken thighs, sweet chili sauce, pineapple juice, soy sauce, garlic, grill, bamboo skewers
Taken from www.foodnetwork.com/recipes/sandra-lee/sweet-red-chili-chicken-satay-recipe.html (may not work)