Skewered Chicken Satay with a Spicy Peanut Sauce (Serves 8 - appetizer portions)

For the Marinade:

• 1 cup lemon juice
• 1 cup soy sauce
• 6 tablespoons chopped garlic

Combine all ingredients and pour over skewered chicken. Marinate under refrigeration for 20 to 30 minutes. (Any longer and the soy sauce will make them a little too salty.)

For the Spicy Peanut Sauce:

• 4 tablespoons peanut butter
• 2 tablespoons butter
• 1/2 tablespoon crushed red pepper (use more if you like)
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon granulated sugar
• 1/2 cup heavy cream

In a saucepan, combine peanut butter, butter and red pepper. Heat over low heat until the peanut butter has melted and starts to bubble. Whisk until smooth and add the soy sauce, lemon juice and sugar. After heating thoroughly, whisk in heavy cream in a slow steady stream.

Presentation:

Char-grill chicken for about three minutes on each side. Place on small plates and cover with sauce. Serve with crusty French bread and garnish with dry-roasted peanuts.