This is the usual recipe from allrecipes.com, but use a lot more hot pepper sauce, add citrus zest, skip the whole skewering process and just use this as a marinade for bone-in chicken breast halves.
Chicken Satay
2 tablespoons creamy peanut butter
½ cup soy sauce
½ cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic -- chopped
1 teaspoon hot pepper sauce
6 skinless -- boneless chicken breast halves - cubed
Mix together the peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Put mixture in a zipper bag, add chicken and marinate in the refrigerator for at least 2 hours, overnight is best.
For bone-in chicken breasts, bake at 375 degrees for about 35 to 45 minutes or until the internal temperature registers 170. For boneless breasts, air-fry at 385 degrees F. in a Breville toaster oven air fryer. All of the times will vary depending on the size of your chicken breasts and the oven, so it's best to use a meat thermometer.
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