Chicken Satay

Looking for a weekend treat without reaching for the takeout menus? This will hit the spot! Whenever we get a Thai or Chinese takeaway, Mike ALWAYS insists on getting the sharing platter as a starter – just for the satay. And being truthful, I’ve never been big fan – don’t kill me for admitting this, but I actually HATE peanut butter. I’m pretty strange, right?

So it’s strange that this has become on of my favourite dishes! If that’s not proof that it’s bloody tasty, then I don’t know what is!

The best bit? It’s super easy! The marinade takes 5 minutes and then it’s in the fridge overnight to suck up all those flavours, then when you’re ready, it’s under the grill for 20mins whilst you whip up the sauce and that’s it! So why not give it a go instead of reaching for that takeaway menu?

Serves 2 (3 if you’re not greedy like us!)

Ingredients:

For the marinade:

1/2 tin of coconut milk

2 tbsp light soy sauce

2 tsp curry powder

1 tsp turmeric powder

1 tbsp brown sugar

1 1/2 tsp ginger paste

1 1.2 tsp garlic

1 tsp fish sauce

1 tsp sesame oil

500g mini chicken fillets / sliced chicken breasts

For the dipping sauce:

3 tbsp crunchy peanut butter

1 clove of garlic

1 inch chunk of ginger (peeled)

2 tbsp light soy sauce

Juice of a lime

2 tsp brown sugar

1 tsp ground coriander

1 small red chilli

1 tsp honey

1 tsp sesame oil

1/3 – 1/2 tin coconut milk depending on preference

To serve:

Sliced red chilli, cucumber, crushed peanuts, fresh coriander

Method:

1. Start by making the marinade – mix together all the ingredients in one bowl before adding the chicken and covering well. Clingfilm and pop in the fridge to marinade. (Ideally overnight for maximum flavour, but for as long as you can spare!)
2. When you’re ready to cook the chicken, get your skewers at the ready (if you’re using wooden skewers you’ll need to soak them in water for 20ish minutes to stop them burning!), pre-heat the grill to 200C and get your grill try at the ready; I’m a sucker for anything that minimises the clearing up time so always cover mine in tin foil. Then, pop the chicken on the skewers. I go for two on each and thread them through, trying to keep the skewer centred in the middle of the fillet to help them cook evenly.
3. Then, pop them under the grill for 20-25mins – turning occasionally. Make sure they’re fully cooked through, and juices run clear! (My favourite cooking utensil is my meat thermometer!)
4. Whilst they’re cooking you can put together the sauce – start by making a paste with the chilli, garlic & ginger – I use a pestle and mortar but you can use a blender or chop finely!
5. Then mix in the remaining ingredients & you’re done! I usually start with 1/3 tin of coconut milk and then add more depending on flavour – it really depends how strong you like the peanut flavour!
6. Pop the sauce in a bowl, take the chicken off the grill and top with fresh coriander, chilli and crushed peanuts and a side of cucumber!

This is great as a side or starter – but also great with stir fried noodles or egg fried rice!

We always have lots of sauce left over and tend to use it for Crispy Chicken Satay Burgers – YUM!! Recipe coming soon!!

ENJOY!! xoxox