Makes 15 to 20 appetizers or 4 to 6 entree servings
6 cloves garlic, chopped
4 teaspoons dried coriander
4 teaspoons light brown sugar
2 teaspoons salt
1 1/2 teaspoons Hershey's cocoa
1 teaspoon ground black pepper
1/2 cup soy sauce
6 tablespoons vegetable oil
2 tablespoons lime juice
4 teaspoons fresh, chopped ginger
2-1/2 pounds boneless, skinless chicken breast
Peanut dipping sauce, recipe below
1/4 cup fresh cilantro, chopped
COMBINE garlic, coriander, brown sugar, salt, cocoa and pepper in large bowl. Stir in soy sauce, oil, lime juice and ginger.
CUT chicken into 1 1/2- to 2-inch cubes. Add to soy sauce mixture, stirring to coat chicken pieces. Cover; marinate in refrigerator for at least two hours.
PREPARE peanut dipping sauce (recipe follows).
THREAD chicken pieces onto satay sticks. Grill or broil, basting with marinade. Discard leftover marinade. Garnish with chopped cilantro, if desired.
SERVE with prepared peanut sauce. Refrigerate leftovers.
Peanut Dipping Sauce
Makes about 2-1/4 cups.
1/2 cup peanut oil
1 cup creamy peanut butter
1/4 cup lime juice
1/4 cup soy sauce
3 tablespoons honey
2 garlic cloves, minced
1 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
WHISK peanut oil into peanut butter in medium bowl. Blend in lime juice, soy sauce, honey, garlic, cayenne pepper and hot pepper sauce. Adjust flavors to taste.
Chocolate Chip Cheese Ball1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
BEAT together cream cheese and butter in a medium bowl until smooth. Mix in confectioners sugar, brown sugar and vanilla. Stir in chocolate chips.
COVER, and chill in the refrigerator for 2 hours.
SHAPE chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
ROLL the cheese ball in finely chopped pecans before serving.
SERVE with graham crackers or chocolate wafers