Chicken Satay

Instructions

• 1Blend all the ingredients until smooth, scraping down the sides.
• 2Cut the chicken in half lengthways and place it in a resealable bag with the marinade. Seal and massage to coat. Refrigerate for 8 hours to overnight for the flavors to develop.
• 3Blend the peanuts until finely ground and transfer to a bowl.
• 4Blend the lemongrass, garlic, shallots, red pepper flakes and oil, scraping down the sides. Transfer to a bowl.
• 5Place a medium saucepan over medium heat. Add the paste and cook, stirring, for 2 minutes, until fragrant. Add the ground peanuts and stir. Add the water, soy sauce, sugar, lime juice and salt. Cook, stirring, for 5 minutes, until thickened slightly. Cover and set aside to keep warm. Tip: If the sauce becomes too thick, loosen with a little warm water.
• 6To prevent them from burning, soak in water for 15 minutes prior to using.
• 7Thread a piece of chicken onto each skewer.
• 8Insert the wire rack into position 4.
• 9For easy cleaning and to avoid burning, line the roasting pan with foil, and place the broiling rack on top. Top with the skewers, evenly distributed. This allows for even air flow.
• 10Once preheated, place in the oven and start the timer. When the Rotate Remind signals, turn over to allow the underside to brown.
• 11Sprinkle with red pepper flakes and serve with the warm peanut sauce and lime cheeks.