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| 2 | Shallots finely chopped |
| 2 | Cloves Garlic finely chopped |
| 1 Teelöffel | Ginger finely chopped |
| 1 Teelöffel | coriander ground |
| 1/2 Teelöffel | Chilli powder |
| 3 Teelöffel | lime juice |
| 1 Esslöffel | light soy sauce |
| 1/4 Teelöffel | salt |
| 1 Teelöffel | sugar |
| 2 Esslöffel | Peanut or olive oil |
| 3 | Skinless chicken breasts |
| 3 | Boned and skinned chicken thighs |
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Mix all the ingredients for the marinade in a bowl. Set aside.
Cut the chicken into 3/4-inch cubes, mix them well into the marinade and keep in a cool place for 2 hours or in the fridge overnight.
When you are ready to grill the satays, put the meat on bamboo or metal skewers; about 5 to 6 cubes per skewer. Grill on charcoal or under a broiler, for about 2 to 3 minutes per side, turning them over once. Or you can cook the satays on a rack in a pre-heated oven at 320 degrees F., for 6 to 10 minutes or until cooked through.
Serve straight away with peanut sauce, either poured over the meat or served separately for everybody to help themselves.
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