Serves: 4
Total Calories: 296

FOR THE CHICKEN AND MARINADE:
1 1/2 pounds chicken breasts, skinless, boneless
4 shallots, large or 6 medium, quartered
2 stalks lemongrass, , fresh, trimmed and cut into 1/2-inch pieces, or 2 strips lemon zest (each 2 x 1/2 inch removed with a vegetable peeler)
1 tablespoon ginger, chopped fresh
3 tablespoons peanuts, dry-roasted
6 tablespoons vegetable oil
2 tablespoons lemon juice, fresh, or lime juice, or more to taste
1 tablespoon soy sauce
1 teaspoon salt, or more to taste
1 teaspoon turmeric, ground
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/4 teaspoon cinnamon, groun
1/2 teaspoon black pepper, freshly ground
Dutch West Indian Peanut Sauce (See Recipe Under "Sauces")

1. Rinse the chicken under cold running water, then drain and blot dry with paper towels. Cut the meat lengthwise (with the grain) into strips the size of your little finger. Place the strips in a large bowl and set aside while you prepare the marinade.

2. Combine the shallots, the lemongrass pieces, the ginger, peanuts, 3 tablespoons of the oil, 2 tablespoons lemon juice, the soy sauce, 1 teaspoon salt, and the ground spices in a blender and process to a smooth paste. Taste for seasoning, adding salt or lemon juice to taste the mixture should be highly seasoned. Add the mixture to the chicken in the bowl, stirring to coat completely. Cover and let marinate, in the refrigerator, for 1 hour, stirring once or twice.

3. Preheat the grill to high.

4. Weave the chicken strips lengthwise onto the skewers.

5. When ready to cook, oil the grill grate. Arrange the satés on the hot grate and grill, turning with tongs, until lightly browned and cooked through, 1 to 3 minutes per side (2 to 6 minutes in all). Using the whole lemongrass stalk as a brush, baste the satés with the remaining oil once or twice as they cook.

6. Transfer the satés to serving plates or a platter and serve with the peanut sauce.

Serves 8 as an appetizer, 4 as an entrée

Nutritional Facts:

Serves: 4
Total Calories: 296
Calories from Fat: 225

More Recipes from the The Barbecue Bible Cookbook:
Afghan Grilled Quail
Afghan-Style Chicken / Murgh
Afghan-Style Game Hens
Anguillan Barbecue Sauce
Anguillan Roast Chicken
Annatto-Spiced Grilled Turkey
Bademiya's Justly Famous Chile-Coriander Chicken
Bahamian Grilled Chicken
Balinese Grilled Chicken With Apple-Macadamia Chile Sauce
Baxter Road Grilled Chicken
Beer Can Chicken
Brazilian Beer Chicken
Buccaneer Chicken / Poulet Boucane'e
Chicken With Lemon Mustard Sauce / Yassa
Cinnamon Cherry Sauce for Duck
Dimples' Barbecued Chicken
Grilled Chicken With Saffron / Joojeh Kebab
Grilled Duck With Garlic and Ginger
Grilled Game Hens With Moroccan Spices
Grilled Pheasant Legs
Grilled Quail Santorini
Jakarta Chicken Sate / Sate' Ayam
Malaysian Chicken Sates
Motevidean Chicken Breats / Pamplona de Pollo
Orange Sauce for Duck
Palestinian Chicken
Peking Duck
Piri-Piri Chicken
Scallion Crepes
Schoolyard Chicken Sates
Sea Captain's Chicken Tikka
Spiced Grilled Quail
Sri Lankan Sates
Tandoori Chicken / Tandoori Murgh
Thai Chicken Sates Served in Lettuce Leaves
Turkey Pastrami
Tuscan Grilled Pheasant
Uzbekistani Quail Grilled in Grape Leaves
Yakitori