Hoisin Chicken Satay

The Hoisin sauce in this recipe gives the Satay a little something different and delicious. 4 boneless skinless chicken breasts, cut in 1/4" strips 4 boneless skinless chicken thighs, cut in 1/4" strips 12 wooden skewers for grilling (soak in water) Spicy Peanut Sauce: 2 tablespoons minced garlic 2 tablespoons fresh ginger, grated 2 tablespoons rice vinegar 2 green onions, minced 1/2 cup dry sherry 1/4 cup hoisin sauce 1/4 cup soy sauce 2 Tablespoons pure sesame oil 2 Tablespoons creamy peanut butter 2 Tablespoons honey 1 teaspoon crushed red pepper flakes Thread the chicken strips onto the skewers and place on a foil-lined sheet pan, in 1 layer. Mix sauce ingredients thoroughly and pour over the chicken. Cover tightly with plastic wrap and marinate for several hours. Remove the satays from the marinade, and divide marinade in half. Heat half to a low simmer in a small saucepan, and use the other half to baste the chicken while it grills. Barbecue the chicken over low coals, basting constantly to prevent it from drying out. Pour the heated marinade over the chicken and serve. These can also be done successfully under a broiler ~ cook about 6 minutes.