Chicken Satay with Three Sauces

Boneless skinless chicken thighs with three kinds of dipping sauce.  mmmm good.

1,  Marinade the chicken as in the satay recipe from the Wisconsin Grill'n book page 36.

2.  Grill on direct heat but watch it so it doesn't burn.

3.  Two sauces were from Raichen Sauces, Rubs and Marinades book - Rich Peanut Dipping Sauce p. 208 and B.B.'s Lawnside Spicy Apple p. 136 which we had had with thick cut pork chops the night before.  It is really good with pork (and homemade apple sauce!!) but I also thought it was good with the chicken.

4.  Third sauce was from page 54 of Wisconsin Grill'n which is always a favorite.

Cheap, easy and delicious (Grillin London Broil)

Steps:

Buy in quantity when on sale.
Seperate into ziplock backs, add Veri Veri Teriyaki or another marinade of your choice.
Freeze in bags with marinade included.
Thaw when hungry.
2-3 minutes on high direct heat on each side
15-20 minutes on indirect for medium rare.
Slice thin, across the grain.

Pair with grilled bell peppers.

Mmmmmmmmmmmmmm......