Chicken Satay
Serves 4

One or two of these skewers make a great appetizer; four or more can be a hearty casual Asian-inspired entree. The number you can make depends only on the size of your grill or grill pan. If you’re making large numbers for a party, be sure to hold them, tightly covered, in a warm oven (at least 160 degrees); serve them in a warming pan alongside a bowl of Thai Peanut Sauce.

Ingredients
1 pound boneless skinless chicken breast or tender
2 recipes Thai Peanut Sauce, divided use
16 bamboo skewers (about 10- to 12-inches long)

Directions

1. Brine the chicken breasts in a covered container in 1 quart of water plus ¼ cup Kosher salt for at least 2 hours in the refrigerator.
2. Soak the bamboo skewers for 30 minutes in water.
3. Rinse the breasts and pat them dry with a paper towel.
4. Slice the breasts on the long diagonal into ¼-inch thick pieces about 1-inch wide.
5. Thread the pieces of chicken onto the skewers from side to side up the length of the slice to make a ‘wave’ of chicken along the skewer.
6. Arrange the skewers in a baking dish and pour one half (1 recipe) of the Thai Peanut Sauce over them, turning to coat all sides in the sauce. Cover and refrigerate for about 1 hour.
7. Grill the skewers over a medium hot fire or on a grill pan over medium high heat for about 3 minutes per side. (Be sure to discard all the peanut sauce that remains in the dish once you have put the skewers on the grill; it has been in contact with the raw chicken and should not be eaten.)
8. Remove the skewers to a clean platter, pour the other recipe of Thai Peanut Sauce into four small clean bowls for dipping.