CHICKEN ON A STICK (SALLYE)

CHICKEN ON A STICK (SALLYE) image

Provided by sallye bates

Time 1h10m

Number Of Ingredients 19

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2 whole boneless,skinless chicken breasts
32 7" bamboo skewers, soak in water for 30 minutes
FOR THE MARINADE
3/4 c sweetened flaked coconut
2 tsp chopped peeled fresh ginger root
2 tsp curry powder
2 Tbsp fresh lime juice
1/2 c hot water
FOR THE DIPPING SAUCE
1 tsp peanut oil
1 tsp minced garlic
3 Tbsp creamy peanut butter
1/2 c hoisin sauce
1 Tbsp tomato paste
1 Tbsp rice wine vinegar
1 tsp hot red pepper flakes or 1/2 tsp cayenne
2 tsp sugar
2 Tbsp lime juice
2 Tbsp water

Steps:

1. Make the marinade: Place all the ingredients for marinade into blender, and process until mixture is smooth. Strain the mixture through a fine sieve into a bowl, pressing hard on the solids to break them down. Let the marinade cool. Note: the marinade may be made 2 days in advance and kept covered and chilled
2. Make the dipping sauce: Place all ingredients for the dipping sauce into blender and process until mixture is smooth and transfer to a bowl. Note: The sauce may be made 2 days in advance and kept covered and chilled
3. Prepare the chicken: Cut the chicken lengthwise into 1/4" strips, and thread each piece lengthwise onto a skewer and place in a large shallow bowl Pour the marinade over the chicken, coating the chicken well, and cover and chill for approximately one hour. Do not marinate for over 3 hours or meat will break down
4. Grill the chicken with the marinade clinging to it on an oiled rack set 5-6 inches over glowing coals for 1-1/2 minute per side, or until chicken is cooked through If you don't have a grill, you may broil in your oven. Place chicken on a cookie sheet covered with parchment paper, place pan about 6"-8" under broiler, and cook 1-1/2 minutes per side until chicken is cooked through
5. This is a great dish for football parties, but you might need to make a double batch, as they go quickly.