Barbecued Chicken Skewers

• Marinade:
• Peanut Sauce
• Makes about 1-3/4 cups
• We love the Indonesian peanut sauce for satays, and so we developed our own.

1. 1. Combine the garlic, ginger, and lemongrass in a food processor and process until a rough paste is formed. Place in a large nonreactive bowl and stir in the wine, salt, and sugar. Add the chicken, toss well, cover with plastic, and marinate for 2 to 3 hours in the refrigerator, turning a couple of times.
2. 2. Preheat the broiler or fire up the grill. Take the chicken from the marinade and place it in a clean bowl. Reserve the marinade for basting. Add the oil to the chicken and stir to coat. Thread about 6 pieces of chicken onto each skewer and place on a foil-lined broiler pan or on a lightly oiled grill rack and broil or grill for 5 to 7 minutes on each side, basting with marinade a couple of times, until the chicken is cooked through and nicely browned. Serve with Peanut Sauce.
3. 3. Combine the peanuts, oil, shallots, garlic, lemongrass, and chile in a food processor and process to a smooth paste. Transfer to a small saucepan and place over low heat. Add the coconut milk, lime juice, soy sauce, and fish sauce and stir until smooth. Cook until the sauce is warmed through, about 2 minutes.
4. 4. Taste and add more soy sauce, fish sauce, or lime juice if needed. If the sauce is too thick, add coconut milk or water to thin it out.

marinade, peanut sauce, peanut sauce

Taken from www.epicurious.com/recipes/member/views/barbecued-chicken-skewers-1241696 (may not work)