Chicken Thighs With Satay Sauce - cooking recipe

Ingredients

4 lbs boneless skinless chicken thighs
For the chicken marinade
3 tablespoons tamari
2 tablespoons fresh lime juice
12 cloves garlic, smashed and peeled
1/2 teaspoon ground cumin
8 slices fresh ginger (quarter-size)
For the Satay Sauce
1/4 cup chicken broth
1/2 cup tamari
1/3 cup sugar
1/2 teaspoon five-spice powder
6 cloves garlic, smashed and peeled
6 red pepper pods (crushed to about 2 tsp) or 1/2 teaspoon red pepper flakes, to taste
1/3 cup smooth peanut butter
2 tablespoons fresh lime juice

Preparation

For the chicken marinade, combine all ingredients in a bowl large enough to hold the chicken, or use a ziploc bag.
Marinate for at least several hours or overnight.
Cook as desired, bake or grill until done.
Usually about 1/2 hour at 350 degrees. The marinade and sauce make enough for 4 lbs of chicken parts. If you are baking this much chicken, you will need to adjust the cooking time. I (TCookie) usually am only cooking\r\nabout 2 lbs.
(I don't cook mine in the microwave. Sorry, Barbara).
For the Satay, combine broth, soy, sugar, five-spice powder, garlic and pepper in a 4 cup Pyrex measuring cup.
Cover tightly with plastic wrap and cook at full power for 3 minutes.
Remove from oven.
Pierce plastic and let cool for 5 minutes.
Uncover and whisk in the peanut butter and lime juice.
Serve with cooked, marinated chicken.