Chicken Satay

Ingredients

• Serves: 10 chicken skewers
• Preparation: 4-5 hours
• Cooking Time: 20 minutes
• Satay Chicken:
• 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
• Satay Sauce:
• 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

Preparation

1. Marinate:
2. Blend together your garlic, chilli, soy sauce, coconut oil, honey and pour into a flat bottomed dish.
3. Mix in chicken cubes and toss it around in the sauce.
4. Cover with clingfilm, and pop into the fridge until you’re ready for it.
5. Satay Sauce:
6. Heat the coconut oil in a pan over a medium heat. Add in your onion, chilli and garlic.
7. Turn the heat down a little.
8. Add your peanut butter and honey. Stir quickly and don’t let the bottom burn.
9. Once it all starts to come together, quickly and carefully transfer it to a blender/processor.
10. Add the coconut milk and blend.
11. If it’s too thick, you can loosen the mixture with a little more coconut milk.
12. Pour into a dish/pot/jar, and pop to one side.
13. Assemble:
14. When your chicken is ready to roll, thread it onto your skewers.
15. Place onto a rack over a baking tray.
16. Turn the grill (broiler) on to a medium-high setting.
17. Grill the chicken for about 10mins, until nice and browned. Take it out.
18. Turn them over, and cook for another 10.
19. Serve warm with peanut sauce!