I need a GREAT recipe for chicken satay in the Oven...?

I don't have a grill or BBQ...I'd like to serve with a Thai flavor like a peanut sauce - any suggestions are appreciated.I need a GREAT recipe for chicken satay in the Oven...?
ok heres one


INGREDIENTS:


1 boneless, skinless chicken breast


1 tablespoon light soy sauce





PEANUT SAUCE


1 1/2 tablespoons trans-fat free peanut butter


1/4 teaspoon garlic powder


1/2 tablespoon fresh lemon juice


1/2 tablespoon light soy sauce


1/4 packet sugar substitute


1 1/2 tablespoons water


sprinkle of cayenne pepper to taste





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DIRECTIONS:


To make peanut sauce: Place the ingredients in a bowl and stir well. Microwave for 30 seconds.


Pound chicken breasts between pieces of plastic wrap to a uniform thickness. Rub each breast with about 1 tablespoon of light soy sauce. Then season both sides of each breast with a couple pinches of salt and pepper. Place in a skillet and grill a couple minutes per side. Remove and cut into strips or cubes and thread onto skewers. Dip into peanut sauce and enjoy.I need a GREAT recipe for chicken satay in the Oven...?
OK, first of all a two sided grill/griddle pan for you stove top costs $12.00 bucks at a kitchen outlet center like bed bath and beyond. Just make sure its cast iron. But if you need to now, place your skewers on a sheet pan under the broiler when the shelf is at its highest and watch them closely as you will need to turn them every 1-2 min to prevent burning. Here is the recipe for satay! ENJOY!








Thai Chicken Satay


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6 Chicken breast halves


- boned, skinned -- and cut


- into 1/2'; wide strips





-----MARINADE-----


1 Tablespoon Light brown sugar


1 Tablespoon Curry powder


2 Tablespoons Crunchy peanut butter


1/2 Cup Soy sauce


1/2 Cup Freshly squeezed lime juice


2 Garlic cloves -- minced


Crushed dried chile peppers





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PEANUT SAUCE





2/3 c Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs.





To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.





Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur?e briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.





Prepare moderate-hot charcoal coals or preheat a broiler.





Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.
Ingredients





400g free range chicken breast fillet





Marinade for chicken:





2 cloves garlic, pounded finely





1 tbsp light soy sauce





1 tbsp sugar





1 tbsp honey





2 tbsp olive oil





Sauce:





Ground spice ingredients (combined):





3 shallots





1 clove garlic





2 1/2 tbsp chilli paste





1/4 tsp turmeric powder





1 tbsp coriander powder





1 tbsp chopped galangal





2 tbsp oil





Seasoning:





Juice of 2 limes





1 tbsp light soy sauce





Salt to taste





1 tbsp soft brown sugar





2 tbsp crunchy peanut butter





125ml water





2 tbsp UHT milk


Method


Cut chicken fillets into thin strips of 2.5cm.





Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.





Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for 8 to 10 minutes or until evenly browned and cooked through.)





For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.