Chicken Satay with Spicy Peanut Sauce

3 tablespoons lime juice
3 tablespoons canola oil
2 teaspoons reduced-sodium soy sauce
2 teaspoons fish sauce
1/2 teaspoon crushed red pepper
1 pound chicken tenders
Spicy Peanut Sauce (recipe follows)


1. To marinate chicken: Whisk lime juice, oil, soy sauce, fish sauce and crushed red pepper in a shallow baking dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.
2. Preheat grill to high.
3. To grill chicken and serve: Thread each chicken tender onto a wooden skewer (see Tip). Grill the chicken skewers until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce for dipping.

TIP: To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling. (Contrary to popular wisdom, soaking them in water doesn’t prevent them from burning.)

Ingredient note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. You can find it in the Asian section of large supermarkets and in Asian specialty markets.

MAKE AHEAD TIP: The peanut sauce will keep, covered, in the refrigerator for up to 2 days.

Satay is Southeast Asian street food strips of spiced meat, threaded on skewers and sold at carts all over the region. Although it's served with all sorts of condiments, peanut sauce has become the Western favorite.

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