Chicken Satay

• 1 12 lbs chicken breasts (skinless and boneless)
• 2 medium onions
• 6 garlic cloves
• 2 tablespoons soy sauce
• 14 cup lime juice
• 1 teaspoon black pepper
• 12 cup crunchy peanut butter
• 1 cup unsweetened coconut milk
• 1 tablespoon brown sugar
• 3 small dried hot peppers
• 1 teaspoon anchovy paste

1. Soak 24 bamboo skewers about 6 inches long in a bowl of cold water at least 20 minutes.
2. Cut chicken breasts into 24 thin strips.
3. In a food processor, mince onions and garlic.
4. Remove half of this mixture to a small bowl and reserve.
5. Add soy sauce and 3 Tblsp.
6. lime juice to food processor.
7. Combine well and coat chicken strips.
8. Cover and refrigerate 2 hours.
9. Return reserved onion and garlic mixture to food processor.
10. Add remaining 1 Tblsp.
11. lime juice, black pepper, peanut butter, coconut milk, brown sugar, dried hot red peppers, and anchovy paste.
12. Process until smooth.
13. Transfer mixture to a nonstick saucepan and cook over low heat 10 minutes.
14. Some oil will separate out of the sauce.
15. Gently blot off excess with a paper towel.
16. Remove sauce to a small bowl for serving.
17. Prepare a medium-hot fire in a barbeque grill or preheat broiler.
18. Thread chicken strips onto wet bamboo skewers.
19. Grill or broil until chicken is cooked through, about 5 to 7 minutes.
20. Serve satay on their skewers with sauce on the side for dipping.

chicken breasts, onions, garlic, soy sauce, lime juice, black pepper, crunchy peanut butter, unsweetened coconut milk, brown sugar, peppers, anchovy paste

Taken from www.food.com/recipe/chicken-satay-403418 (may not work)