Chicken Satay

Serves 2-3

Preparation
1-1½ pound chicken tenders (you can use chicken thighs also cut into strips)
½ jalapeno, seeds removed
3 garlic cloves, peeled
Juice of 1 lime
1 shallot, peeled
½ cup greek
⅛ cup soy sauce
1 teaspoon salt
¼ teaspoon pepper
Bamboo skewers

Place the jalapeno, lime juice, garlic, and shallot in a mini food processor and process until smooth. Meanwhile place the chicken tenders in a container with a lid. Add the mixture on top of the chicken, then add the remaining ingredients. Put the lid on the container and shake vigorously until well blended into the chicken. Allow to refrigerate at least 1 hour or up to 24 hours. Meanwhile soak bamboo skewers in water, making sure they are submerged. Place the chicken strips on the skewers and place on a well heated grill. Grill until thoroughly cooked. Chicken should have no sign of pink. Remove from heat and serve with Peanut Sauce found in Recipe #48.