Tonight I am making them with free range chicken breast meat. The secret of making good chicken sate is to wind the chicken onto the sticks and not to overcook it or it will be dry.
Remove the tendons from the chicken and then cut the flesh into thin slices,
Soak the bamboo skewers in water for at least 30 minutes, and then drain.
Thread the marinated chicken onto the skewers, winding them in a spiral pattern.
Cook the chicken in a very hot broiler on a rack so that the flesh does not touch the hot pan.
Cook for 3 minutes on one side, remove and brush with the marinade and turn over.
Cook for additional 3 minutes. Serve warm over rice.