Chicken Satay with Spicy Peanut Sauce

1 tsp finely chopped garlic
1 tsp salt
1/8 tsp white pepper
2 Tbs soy sauce
1 Tbs dark molasses
2 tsp fresh lime juice
2 lbs boneless, skinless chicken breasts or thighs, cut into 1 in cubes
2 Tbs vegetable oil

Combine the garlic, salt and pepper in the bottom of a deep bowl and with the back of a spoon mash them to a paste. Mix in the soy sauce, molasses and lime juice. Add the chicken cubes and toss with a spoon until they are evenly coated. Marinate in the refrigerator for 2 hours, stirring occasionally. Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers about 6 in. (15 cm) long. Brush the oil evenly over the chicken. Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown. Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl.

Yield: 4 Servings