Chicken Thighs With Satay Sauce

• 4 lbs boneless skinless chicken thighs
• For the chicken marinade
• 3 tablespoons tamari
• 2 tablespoons fresh lime juice
• 12 cloves garlic, smashed and peeled
• 1/2 teaspoon ground cumin
• 8 slices fresh ginger (quarter-size)
• For the Satay Sauce
• 1/4 cup chicken broth
• 1/2 cup tamari
• 1/3 cup sugar
• 1/2 teaspoon five-spice powder
• 6 cloves garlic, smashed and peeled
• 6 red pepper pods (crushed to about 2 tsp) or 1/2 teaspoon red pepper flakes, to taste
• 1/3 cup smooth peanut butter
• 2 tablespoons fresh lime juice

1. For the chicken marinade, combine all ingredients in a bowl large enough to hold the chicken, or use a ziploc bag.
2. Marinate for at least several hours or overnight.
3. Cook as desired, bake or grill until done.
4. Usually about 1/2 hour at 350 degrees. The marinade and sauce make enough for 4 lbs of chicken parts. If you are baking this much chicken, you will need to adjust the cooking time. I (TCookie) usually am only cookingrnabout 2 lbs.
5. (I don't cook mine in the microwave. Sorry, Barbara).
6. For the Satay, combine broth, soy, sugar, five-spice powder, garlic and pepper in a 4 cup Pyrex measuring cup.
7. Cover tightly with plastic wrap and cook at full power for 3 minutes.
8. Remove from oven.
9. Pierce plastic and let cool for 5 minutes.
10. Uncover and whisk in the peanut butter and lime juice.
11. Serve with cooked, marinated chicken.

chicken thighs, chicken marinade, tamari, lime juice, garlic, ground cumin, ginger, sauce, chicken broth, tamari, sugar, fivespice powder, garlic, red pepper, smooth peanut butter, lime juice

Taken from www.food.com/recipe/chicken-thighs-with-satay-sauce-103794 (may not work)