Marcella's Indonesian Satay

Satay, if you're not familiar, is a dish of Indonesian origin: meat grilled on a skewer (in that way similar to Japanese yakitori and the well-known shish kebab) with spicy seasonings. The flavor comes from a marinade of sweet soy sauce and finishing with a peanut sauce dip. This particular meal was put together from a number of sources, most of Marcella's selection, and so reflects a unique take on the classic chicken satay. The overall plan is to make a marinade for the chicken, grill the chicken on the skewers, and then cover the chicken in our peanut sauce.
To make the marinade, mix in a bowl a tablespoon of the following ingredients: coriander, salt, sugar, crushed or powdered garlic, vegetable oil, regular soy sauce, and sweet soy sauce (which you may need to get at an Asian market). Toss the chicken, cut into small cubes (probably smaller than you see in these pictures), with this marinade and cover it for 45 minutes to an hour. When the chicken is ready, put a fair number on each skewer (here I chose eight, but you may want more if yours are cut smaller). Grill for about three or four minutes, rotating, grilling, rotating, and then grilling until the insides are well-cooked (this varies depending on how large the pieces of chicken are). To make the peanut sauce, we'll whip together smooth peanut butter with the sweet soy sauce we used in the marinade. Lime can be added to cut the taste and then add hot water until the sauce can be beaten down into something pourable (to smother the satay in) or dippable.
The ingredients for the marinade are a tablespoon each of:

• ground coriander
• salt
• sugar
• crushed garlic
• vegetable oil
• soy sauce
• sweet soy sauce

The chicken used were fresh, boneless breasts (think about half a pound per person) on wooden skewers. The peanut sauce was made with:

• smooth peanut butter
• sweet soy sauce
• lime to taste
  
• and hot water to soften the mixture