Grilled Chicken Sates
Serve with your favorite dipping sauce.

Servings: 5 entrees or 10 appetizers

• 1 1/2 pounds skinless boneless chicken thighs, trimmed & cut into 1/2 inch wide strips
• 3/4 cup finely chopped shallots (about 3)
• 3 garlic cloves, finely chopped
• 1 tablespoon packed palm or dark brown sugar
• 1/4 teaspoon black pepper
• 2 tablespoons peanut or vegetable oil
• 2 tablespoons Asian fish sauce
• 1 tablespoon Chinese rice wine or sake
• 1/4 teaspoon salt

About 30 (6-inch) wooden skewers, soaked in water 1 hour

Combine chicken with shallots, garlic, palm sugar, pepper, oil, fish sauce, rice wine, and salt in a sealable plastic bag and turn to coat chicken, then squeeze bag to eliminate as much air as possible and seal. Marinate chicken, chilled, at least 12 hours but no longer than 24.

Thread each chicken strip lengthwise onto a skewer, keeping strip as straight as possible. Discard any remaining marinade.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Grill skewers, turning over once, until chicken is cooked through, about 4 minutes total.

Serve with your favorite dipping sauce.

If you aren't able to grill outdoors, satés can be cooked in a hot lightly oiled large (2 burner) well-seasoned ridged grill pan over moderately high heat.

Chicken can be threaded onto skewers 1 day ahead and chilled, covered.

Per Serving: 205 Calories; 7g Fat (30.4% calories from fat); 1g Saturated Fat; 27g Protein; 7g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 166mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

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