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1
Place all the marinade ingredients in a small saucepan and gently warm over a low heat, stirring, until the peanut butter has melted and blended in with the other ingredients.
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2
Pour the marinade into a bowl and add the cubed chicken.
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3
Stir well so each piece of chicken is well coated with marinade.
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4
Allow to stand for about 1 hour.
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5
Peel the plantains, rubbing a little oil onto your hands before starting so that the dark, sticky residue from the plantains' skin does not stain your hands.
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6
Rub the lime halves over the peeled plantains so they do not discolor.
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7
Trim off the ends and cut each plantain on the diagonal into six thick chunks.
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8
Squeeze the remaining lime juice over the plantain pieces, sprinkle with a little salt and pepper, and toss.
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9
Remove the chicken from the marinade, reserving the marinade liquid.
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10
Thread alternate pieces of marinated chicken and plantain onto each of 8 wood or metal skewers, and top each skewer with a chile.
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11
Brush with the marinade and grill (barbecue) until cooked, about 10 minutes.
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12
Take care to keep turning the satays regularly so they are browned and cooked evenly.
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13
Serve hot with alfalfa or green shoots and a tomato salsa .
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14
Note:.
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15
If you are using bamboo skewers, soak them in warm water for about 1 hour while your chicken is marinating.
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16
Wipe the skewers with a paper towel dipped in a little oil before you skewer the meat and vegetables onto them; this helps the cooked food to slide off easily.
