Stake night

Don't risk your neck this Halloween. The only guest to shy away from these wonderfully exotic but mild appetizers would be a vampire, though Count Dracula would give you points for style.

Chicken Satay with Peanut Coconut Sauce

Makes 30 Skewers

Prep 20 Minutes
Refridgerate Overnight
Broil 6 minutes

1/2 cup creamy peanut butter
1 cup coconut milk (if you use canned milk do not confuse with cream of coconut)
2 tablespoons lime juice
2 tablespoons soy sauce
1 1/2 tablespoons dark brown sugar
1 teaspoon ground ginger
2 medium garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 3/4 pounds thin sliced chicken cutlets
Skewers

In a large bowl whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic, and pepper flakes. Remove 3/4 cup of mixture into separate container and refrigerate for dipping.

Cut chicken cutlets into long strips (across the grain recommended) approximately 3/4 of an inch thick. Add chicken strips into bowl of peanut coconut sauce; stir to coat. Marinate covered in refridgerator for minimum 2 hours or overnight.

Thread chicken onto skewers. (Bamboo skewers should be soaked in water for 1 hour prior to broiling--Metal skewers should pe sprayed with nonstick spray or wiped with shortening to aid cleanup) Coat broiler pan rack with nonstick cooking spray. Set oven rack 4 to 5 inches from broiler. Heat Broiler. Arrange prepared skewers in a single layer on prepared rack. Broil until chicken is browned and cooked through, about 7 minutes.

Arrange skewers on platter and serve with dipping sauce and garnish if desired.