Curried Chicken Satay with Fresh Mint-Soy Vinaigrette

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My wonderful mother-in-law made this for Father's Day. The chicken was delicious and the soy vinaigrette was awesome!

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I followed the recipe for marinading the chicken and making the vinaigrette, but then strayed a bit from the recipe when it came to the actual cooking. I had some fresh veggies on hand (snow peas and onion that I wanted to incorporate, so intstead of skewering the chicken, I just tossed it in the marinade along with the veggies, let it marinade, and then broiled until the chicken was cooked through and the veggies were crisp-tender (about 12 minutes or so. Served with brown rice and drizzled the vinaigrette on the top. It was excellent! The snow peas and onion worked very well with the other flavors, as did the brown rice. Great recipe!

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The grilling instructions for these skewers are perfect -- my chicken satay was perfectly cooked and very tender. The spice rub gave the chicken a beautiful yellow color and a good intensity of flavor. I liked the minty edge of the vinaigrette, but otherwise I didn't think it added much to the satay. Next time I'll probably just add a little mint to some peanut sauce to serve with these skewers!

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I made this recipe for a potluck, and I'm not kidding, it was gone in literally a minute! Not only does is taste fabulous, it smells wonderful too. I used chicken tenderloins instead of breasts, so there was no cutting involved. The sauce is absolutely amazing too. I liked this recipe so much, I'm making it again tonight!

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This dish is perfect for a romantic dinner or for guests. It suprised me how easy it was to make and tastes delicious.