Grilled Chicken Satay

2-inch bamboo skewers*
1/4 cup Asian sesame oil
1/4 cup reduced-sodium soy sauce
2 tablespoons honey
2 tablespoons chopped onion
1 tablespoon red wine vinegar
1 tablespoon bottled fresh ginger*
1 teaspoon bottled minced garlic*
1/2 teaspoon red pepper flakes, optional
1/8 teaspoon cayenne pepper, optional
1 1/4 pounds boneless, skinless chicken breast tenderloins*

1.  Place skewers in water to soak. Place all remaining ingredients except chicken in a food processor or blender. Pulse until onion is chopped fine and ingredients are well blended.
2. Thread chicken on skewers, and place in a shallow oblong dish (no more than 2 deep) and pour marinade over. Cover and refrigerate at least 2 hours or up to 8 hours.
3. Turn on a gas grill to high. Drain and discard marinade. Grill uncovered until beginning to brown and cooked through, about 5 to 8 minutes, turning frequently. Serve immediately with Thai-style Peanut Sauce, if desired.

* Notes

The recipe is easily doubled.

Or use peeled and grated fresh ginger (1 tablespoon).

Or use 1 large clove peeled fresh garlic.

Soak bamboo skewers 10 to 20 minutes in water to keep from scorching on grill.

Approximate values per serving: 209 calories (35% from fat), 8 g fat (1.5 g saturated), 78 mg cholesterol, 29 g protein, 4 g carbohydrates, 0 g dietary fiber, 268 mg sodium

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