CHICKEN ON A STICK (SALLYE)
2whole boneless,skinless chicken breasts
327" bamboo skewers, soak in water for 30 minutes
FOR THE MARINADE
3/4 csweetened flaked coconut
2 tspchopped peeled fresh ginger root
2 tspcurry powder
2 Tbspfresh lime juice
1/2 chot water
FOR THE DIPPING SAUCE
1 tsppeanut oil
1 tspminced garlic
3 Tbspcreamy peanut butter
1/2 choisin sauce
1 Tbsptomato paste
1 Tbsprice wine vinegar
1 tsphot red pepper flakes or 1/2 tsp cayenne
2 Tbsplime juice
How to Make CHICKEN ON A STICK (SALLYE)
- Make the marinade:
Place all the ingredients for marinade into blender, and process until mixture is smooth.
Strain the mixture through a fine sieve into a bowl, pressing hard on the solids to break them down.
Let the marinade cool.
Note: the marinade may be made 2 days in advance and kept covered and chilled
- Make the dipping sauce:
Place all ingredients for the dipping sauce into blender and process until mixture is smooth and transfer to a bowl.
Note: The sauce may be made 2 days in advance and kept covered and chilled
- Prepare the chicken:
Cut the chicken lengthwise into 1/4" strips, and thread each piece lengthwise onto a skewer and place in a large shallow bowl
Pour the marinade over the chicken, coating the chicken well, and cover and chill for approximately one hour.
Do not marinate for over 3 hours or meat will break down
- Grill the chicken with the marinade clinging to it on an oiled rack set 5-6 inches over glowing coals for 1-1/2 minute per side, or until chicken is cooked through
If you don't have a grill, you may broil in your oven. Place chicken on a cookie sheet covered with parchment paper, place pan about 6"-8" under broiler, and cook 1-1/2 minutes per side until chicken is cooked through
- This is a great dish for football parties, but you might need to make a double batch, as they go quickly.