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Chicken Satay with SunButter Sauce

Ingredients

Marinade

• 2 T fresh lime juice
• 1 t soy sauce
• 1 t vegetable oil
• 1 clove garlic, minced
• 1/2 t paprika
• 1/8 t cayenne
• 2 Boneless whole chicken breasts (8 to 10 oz each) split in half, skinless

Sauce

• 1/4 to 1/3 c, water
• 3 T CREAMY SunButter^®
• 1 T soy sauce
• 1 1/2 t sugar
• 1 t cider vinegar
• 1 small clove garlic, minced

Directions

Combined marinade ingredients in medium mixing bowl. Pound breast halves to 1/4 inch thickness. Cut each half lengthwise into 4 stripes. Add strips to marinade, stirring to coat. Cover with plastic wrap. Chill 1 hour, stirring occasionally. Meanwhile, soak eight 6-inch wooden skewers into water for 30 minutes. Set aside. Prepare grill for medium direct heat. Spray cooking grid with nonstick vegetable spray. Drain and discard marinade from chicken. On skewers, evenly thread chicken accordion style. Place kabobs on cooking grid. Grill covered for 10 to 12 minutes, or until meat is no longer pink and juices run clear. Turning kabobs once. Meanwhile, combine sauce ingredients in 1-qt saucepan. Bring to simmer over medium-low heat, stirring constantly. Simmer for 2 to 6 minutes, or until sauce is smooth, stirring constantly. Remove from heat. Serve sauce with chicken. Sprinkle sliced green onions over sauce for garnish, if desired.

Melissa Coggeshall

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