Serves
4
Preparation time
1 hour
Cooking time
10 minutes
Ingredients
FOR THE SATAY SAUCE:
- 4 tbsp crunchy peanut butter
- 1 tbsp dark soy sauce
- ⅘ cup coconut milk
- 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
- ½ tsp ground coriander
- ½ tsp chilli flakes
- Juice of one lime
FOR THE CHICKEN SKEWERS:
- 4 chicken breasts, cut into bite-size chunks
- 2 tbsp dark soy sauce
- 3 garlic cloves, peeled and crushed
- 1 ⅛ cups coconut milk
- 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp ground ginger
- 1 tsp ground coriander
TO SERVE:
- Handful of fresh coriander, chopped
- Handful of roasted peanuts, chopped
Method
TO MAKE THE SATAY SAUCE:
- Combine all the ingredients in a saucepan.
- Heat through gently for 5 minutes, stirring continuously.
- Remove from the heat and keep warm.
TO MAKE THE CHICKEN SKEWERS:
- Place the diced chicken breasts in a large bowl with all of the marinade ingredients except the extra maple syrup.
- Using your hands or a large spoon, mix the chicken for a minute.
- Cover and place in the fridge to marinate for at least 1 hour but preferably overnight.
- Split the chicken between four skewers.
- Brush a little oil onto your BBQ then heat until it smokes.
- Place the skewers on the griddle and cook for 8–10 minutes until golden brown, turning a couple of times during cooking.
- Place the skewers on a plate, gently reheat the satay sauce and pour on the top of the skewers. Top with fresh coriander and the roasted peanuts.
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