Chicken Thighs With Satay Sauce

This is from Barbara Kafka's "Microwave Gourmet" cookbook. Everybody in the family loves it.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 4  lbs boneless skinless chicken thighs

• For the chicken marinade

• 3  tablespoons tamari
• 2  tablespoons fresh lime juice
• 12  cloves garlic, smashed and peeled
• 1⁄2 teaspoon ground cumin
• 8  slices fresh ginger (quarter-size)

• For the Satay Sauce

• 1⁄4 cup chicken broth
• 1⁄2 cup tamari
• 1⁄3 cup sugar
• 1⁄2 teaspoon five-spice powder
• 6  cloves garlic, smashed and peeled
• 6  red pepper pods (crushed to about 2 tsp) or 1⁄2 teaspoon red pepper flakes, to taste
• 1⁄3 cup  smooth peanut butter
• 2  tablespoons fresh lime juice

Directions

1. For the chicken marinade, combine all ingredients in a bowl large enough to hold the chicken, or use a ziploc bag.
2. Marinate for at least several hours or overnight.
3. Cook as desired, bake or grill until done.
4. Usually about 1/2 hour at 350 degrees. The marinade and sauce make enough for 4 lbs of chicken parts. If you are baking this much chicken, you will need to adjust the cooking time. I (TCookie) usually am only cooking about 2 lbs.
5. (I don't cook mine in the microwave. Sorry, Barbara).
6. For the Satay, combine broth, soy, sugar, five-spice powder, garlic and pepper in a 4 cup Pyrex measuring cup.
7. Cover tightly with plastic wrap and cook at full power for 3 minutes.
8. Remove from oven.
9. Pierce plastic and let cool for 5 minutes.
10. Uncover and whisk in the peanut butter and lime juice.
11. Serve with cooked, marinated chicken.