Chicken Satay is a very popular appetiser in Asia. Chicken pieces are marinated in spices, skewered and served with a sauce- peanut sauce being a favourite. This recipe is a healthier variation compared to the traditional, substituting the sugar out.
Serves: 10 chicken skewers
Preparation: 4-5 hours
Cooking Time: 20 minutes
- 600g chicken thighs - deboned, cut into cubes
- 2 clove garlic, crushed
- 1 chilli, chopped
- 4-5 tbsp dark soy sauce
- 2 tbsp coconut oil (or sesame oil)
- 1-2 tsp honey (or 2 tsp brown sugar)
- wooden skewers
- 2 tbsp coconut oil
- half small onion, chopped
- 1 green chilli, chopped
- 1 clove of garlic, crushed
- 150g peanut butter (100% peanut, no added sugar)
- 1 tsp honey
- 200 ml coconut milk (half can)
- soy sauce as needed
- Blend together your garlic, chilli, soy sauce, coconut oil, honey and pour into a flat bottomed dish.
- Mix in chicken cubes and toss it around in the sauce.
- Cover with clingfilm, and pop into the fridge until you’re ready for it.
- Heat the coconut oil in a pan over a medium heat. Add in your onion, chilli and garlic.
- Turn the heat down a little.
- Add your peanut butter and honey. Stir quickly and don’t let the bottom burn.
- Once it all starts to come together, quickly and carefully transfer it to a blender/processor.
- Add the coconut milk and blend.
- If it’s too thick, you can loosen the mixture with a little more coconut milk.
- Pour into a dish/pot/jar, and pop to one side.
- When your chicken is ready to roll, thread it onto your skewers.
- Place onto a rack over a baking tray.
- Turn the grill (broiler) on to a medium-high setting.
- Grill the chicken for about 10mins, until nice and browned. Take it out.
- Turn them over, and cook for another 10.
- Serve warm with peanut sauce!
Source: Hungry For Goodies