Chicken Satay #Recipe
Emma Shawcross
3rd May 2019
These juicy tasty kebabs can be done on the BBQ, but they great hot or cold and perfect for lunch.
Cut up chicken
In a large mix bowl add peanut butter, garlic, ginger, spices and lime together with soy sauce. Mix well add more lime if it is to thick, but you want it sticky.
Coat the chicken well and cover and leave for at least 20 minute, but can be left overnight to intensify the flavour.
Soak some skewers in water (this stops them from burning of wood and splintering)
Place the chicken on skewers.
Heat BBQ, large frying pan or griddle pan and cook skewers for 10 turning few times to cook evenly
Make sure they are cooked through then cover in tin foil and rest.
Serve with mix stir fry vegetables or noodles sprinkled with lime zest crushed peanut and chopped coriander
Recipe Info
Serves
8
Serving Suggestions
Serve with mix stir fry vegetables or noodles sprinkled with lime zest crushed peanut and chopped coriander, but they are great on there own hot or cold.
Ingredients
3-4 large table spoons of crunchy or smooth peanut butter
1 large cloves of garlic crushed
5 cm piece of ginger or tea spoon of crushed ginger
1 level teaspoon medium curry powder
½ teaspoon ground cumin
½ teaspoon ground coriander
1 heaped teaspoon turmeric
3 tablespoons soy sauce
Juice of 1 lime
Sesame oil
Can add sweet chilly sauce or fresh chopped chillies if you like it spicy
8 free-range chicken thighs or breasts , skin off, bone out cut in to 4cm pieces
Equipment
Wooden or metal skewers
Mixing bowl