Chicken Satay Kebabs

Celebrate warmer breezes by sharing perfect chicken skewers with a a sweet, pungent, spicy peanut sauce and a delicious wine.

Ingredients

• For the Chicken kebabs:  ·   
• 4 Boneless Skinless Chicken Thighs, cubed into 1" pieces  ·   
• 8 wooden kebab skewers  ·   
• 2 tablespoons Canola Oil  ·   
• Salt, to taste  ·   
•  ·   
• For the Satay Sauce:  ·   
• 4 tablespoons Herbie's Satay Spice Blend  ·   
• 3 tablespoons Creamy Peanut Butter  ·   
• 2 teaspoons of Tahini Paste  ·   
• 1 tablespoon Honey  ·   
• 8 ounces Coconut Milk  ·   
• 1 tablespoon Water  ·   
• 1 tablespoon Corn Starch  ·   
• Salt, to taste  ·   

Instructions

Delicious chicken tenders, conveniently on skewers for some easy dipping action and then an amazing satay dip all perfectly paired with a beautiful wine - a recipe to put a little cluck in your day!

• Start by soaking the wooden skewers in water up until you are ready to make the kebabs. Pre heat your grill on high.

• In a medium saute pan combine the first 5 ingredients listed for the Satay sauce. Heat over medium heat and begin to whisk. Once the liquid begins to boil combine the cornstarch and water in a small bowl and whisk it into the sauce. It should begin to thicken immediately.

• If the sauce is not thick enough feel free to add another tablespoon of corn starch mixture also known as a slurry. Season to taste with salt and take it off of the heat. Reserve.

• When your grill is hot; using a pair of tongs and a paper towel, carefully wipe the surface of the grill with 1 tablespoon of Canola Oil. Use the other tablespoon of oil to coat the cubes of chicken.

• Season the chicken liberally with salt and begin to skewer about 4 pieces on each skewer.

• Lay them on the grill and cook for 3 minutes on each side flipping them halfway through. Turn the grill down and set the skewers away from direct heat. Continue to cook the chicken for at least an additional 8 minutes. Cook until the chicken is firm and the juices run clear.

• Serve the skewer immediately with the Satay dipping sauce and enjoy with a glass of Amourette Chardonnay.

Chef Tommy's Tips

Don't feel like grilling? No problem! This recipe can just as easily be baked.

• Pre heat your oven to 375 degrees.
• Cube the chicken and make the sauce just the same as the recipe calls for, except for the corn starch and water.
• Combine the raw chicken with the sauce and place in a baking dish.
• Cover with tin foil and bake for around 30 minutes.
• Take the dish out of the oven and let it cool.
• Remove the chicken with a slotted spoon and set aside.
• Pour the remaining sauce into a large saute pan.
• Heat over medium heat. When it begins to boil whisk in the cornstarch and water mixture.
• Add the chicken to the pan with the sauce and toss to coat.
• Serve immediately!