This is a South East Asian inspired chicken recipe without the peanut sauce. The chicken is tender, juicy and flavourful. Whether you are entertaining a crowd or just looking for a snack, chicken satay is always popular.
2 tbsp. fresh lemon juice
2 tbsp. gluten-free tamari sauce
2 tbsp. organic, gluten-free curry powder
1 tbsp. pure maple syrup
1 tbsp. extra virgin olive oil
1 garlic clove, minced
½ tsp. organic, gluten-free ground cumin
¼ tsp. organic, gluten-free ground cloves
1 ½ pounds, organic, skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 20 minutes
Combine lemon juice, tamari sauce, curry powder, maple syrup, olive oil, garlic cumin and ground cloves in a shallow dish.
Add chicken strips and toss until well coated, then refrigerate for one hour or until ready to cook.
Preheat oven to 425 F
Thread the chicken onto wooden skewers and transfer onto a baking sheet lined with parchment paper and drizzle with any leftover marinade. Bake for 10 minutes or until chicken is thoroughly cooked. Serve immediately.