Combine the garlic, salt and pepper in the bottom of a deep bowl and with the back of a spoon mash them to a paste. Mix in the soy sauce, molasses and lime juice. Add the chicken cubes and toss with a spoon until they are evenly coated. Marinate in the refrigerator for 2 hours, stirring occasionally. Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers about 6 in.(15 cm) long. Brush the oil evenly over the chicken. Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown. Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl. Serves 4. Katjang Sauce (Spicy peanut sauce) Heat the oil in a heavy skillet and cook the shallots (or scallions) and garlic 3 to 4 minutes, until they are soft and transparent but not brown.. Add the chicken stock and bring to a boil over high heat. Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne. Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow to cool slightly before serving. NOTES : If you have been to Southeast Asia you have probably had satay (also spelled sat?), and even if you managed to avoid eating it, you are guaranteed to have smelled it cooking. Satay stands are on virtually every street corner in Malaysia, Indonesia, Singapore, and who knows where else. This recipe calls for chicken, but you can substitute beef, pork. or lamb. We even saw turtle satay on a menu in Bali. Recipe by: TheChef@wwrecipes.com Posted to recipelu-digest by "Valerie Whittle" on Feb 5, 1998