1 tablespoon corn oil
3 tablespoons lime juice
3 garlic cloves
1 red chili, minced
1 tablespoon honey
1 teaspoon ground coriander seeds
1 1/2 lb. boneless, skinless chicken breasts, cut into 1" cubes
In a blender, combine all ingredients for the satay sauce. Place the chicken cubes in a bowl, cover with the sauce, and marinate in the refrigerator for 4 hours. Prepare an outside grill with an oiled rack set 4" above the heat source. On a gas grill, set the heat to high.
If using wooden kabob skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Then thread the chicken cubes on the skewers. Grill the satays for about 4-5 minutes total, until the chicken is cooked through.
Makes 6 servings
Nutritional information per serving: cal 162, fat 5g, chol 69mg, sodium 60mg,
carb 3g, fiber 0, sugars 3g, protein 25g
Exchanges per serving: 4 very lean meat, 1/2 fat