Grilled Chicken Satays
Serve with your favorite dipping sauce.
Servings: 10

• 1 1/2 pounds skinless boneless chicken thighs, trimmed and cut into 1/2-inch-wide strips
• 3/4 cup finely chopped shallots (about 3)
• 3 garlic cloves, finely chopped
• 1 tablespoon dark brown sugar
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons peanut oil
• 2 tablespoons fish sauce
• 1 tablespoon rice wine
• 1/4 teaspoon Kosher salt

30 (6-inch) wooden skewers, soaked in water 1 hour

Combine chicken with shallots, garlic, palm sugar, pepper, oil, fish sauce, rice wine, and salt in a sealable plastic bag and turn to coat chicken, then squeeze bag to eliminate as much air as possible and seal. Marinate chicken, chilled, at least 12 hours but no longer than 24.

Thread each chicken strip lengthwise onto a skewer, keeping strip as straight as possible. Discard any remaining marinade.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Grill skewers, turning over once, until chicken is cooked through, about 4 minutes total. Serve plain or with a dipping sauce.

Per Serving: 94 Calories; 5g Fat (45.7% calories from fat); 1g Saturated Fat; 8g Protein; 4g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 83mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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