Hot Chicken Satay

Hot Chicken Satay

Ingredients: 4 skinless, boneless chicken breasts halves 2 tablespoons olive oil (15ml) Splash of bottled hot pepper sauce 2 tablespoons chopped fresh parsley (30ml) 2 tablespoons chopped fresh cilantro (30ml) 1 tablespoon maple syrup (15ml) 2 teaspoons minced fresh garlic (10ml) ½ teaspoon cayenne pepper (2.5) salt and pepper to taste Olive oil for drizzling 12 wooden skewers  soaked in water for an hour before use

Method: For marinade: In a bowl combine oil, hot sauce, parsley, cilantro, garlic, maple syrup and cayenne mix to combine evenly. Place marinade into a reseal able plastic bag. Slice the chicken lengthwise into ¾ pieces lengthwise, place into the marinade. Place into the refrigerator to marinade overnight. Remove the chicken from the refrigerator. Pull out the chicken and discard the marinade. Take a wooden skewer and push through the chicken piece by weaving it back and forth. Repeat until all chicken pieces are on skewers. Season with salt and pepper and drizzle with oil. Prepare the barbecue for direct grilling. Preheat the grill to medium heat. Oil the grill and place the chicken on hot grill. Lay a piece of aluminum foil under skewers to protect from burning. Grill for 4 minutes per side or until nicely charred and cooked through. Remove.