Monday, June 20, 2011

MEAT - Chicken Satay

2 skinless, boneless chicken breast halves
1 tablespoon fresh ginger, chopped

4 cloves garlic, coarsely chopped

1/3 cup miso tamari sauce, or coconut aminos, or soy sauce

1/3 cup water

1 lemon, juiced

1 tablespoon raw agave nectar

1/2 teaspoon ground cumin

2 tablespoons sesame oil or olive oil

Butterfly the chicken breast halves and cut into thin strips. Place in resealable bag.

Puree the remaining ingredients in a blender or food processor. Pour the marinade over the chicken and chill for at least one hour, or up to 6 hours. If using bamboo skewers, soak in water for 2 or 3 hours so they won’t burn on the grill.

Set up a grill for direct cooking around 400F. Thread chicken onto skewers. Grill chicken for 3-4 minutes per side.