Chicken Satay

6 boneless, skinless chicken breast halves
1 onion, quartered
1/2 cup creamy peanut butter
1/4 cup teriyaki sauce
1/4 cup corn oil
1 tablespoon ground coriander seed
ground black pepper, to taste
1/4 cup lemon juice
1/4 cup white wine

Wash the chicken breasts and place in a zip-top plastic bag. Combine onion and remaining ingredients in a food processor and pulse until onions are liquefied. Pour marinade over chicken breasts, distributing evenly. Marinate 4 hours or overnight.

Grill chicken about 7 minutes per side, until the juices run clear and the center is no longer pink when pierced with a knife. Place remaining marinade in a saucepan and bring to a boil, reduce heat, and simmer to reduce sauce slightly. Serve the sauce over the chicken with sides of basmati or Jasmine rice and stir fried carrots.

Makes 6 servings.