Barbecue Chicken Satay

8 ounces boneless, skinless chicken breast

1/2 cup Hawaiian Grille  Sauce

24 bamboo skewers

 

1. Slice chicken into 24 thin 1×4-inch strips.
2. Soak bamboo skewers in cold water for 10 minutes and drain. Thread the chicken onto skewers. Place the meat in a shallow nonmetallic dish. Pour barbecue or grille sauce over the meat, cover with plastic wrap and marinate in the refrigerator for 30 minutes.
3. Grill the chicken or cook on a greased broiler pan under the broiler for a few minutes on each side.
4. Serve hot with additional fresh sauce.

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