Ingredients for the Chicken
3 Chicken Breasts (approx 140g each), 100g Smooth Peanut Butter, 4 Cloves of finely grated Garlic, 1 Tablespoon of finely grated Ginger, 2 Tablespoons of runny Honey, Juice of 1 Lime, 4 Tablespoons of Dark Soya Sauce, 12 Wooded Skewers
Ingredients for the Dipping Sauce
100g Crunchy Peanut Butter, 50ml Coconut Milk, 50ml Water, 1 Teaspoon of Runny Honey, 1 Teaspoon of Dark Soya Sauce
- In a large mixing bowl combine together the peanut butter, garlic, ginger, honey, lime and soya sauce
- Divide each chicken breast into four thin fillets
- Place the chicken in the mixing bowl and stir so that all of the chicken is covered in the marinade
- Cover with cling film and place in the fridge for a minimum of 20 minutes ... over night is brilliant
- 30 minutes before you are ready to cook the chicken soak the same number of wooden skewers as mini fillets, in water. The skewers need 30 minutes so absorb the water so that they don’t burn when grilled
- Turn your grill onto heat up and line a baking tray with non stick baking paper
- Now for the messy bit ... thread a piece of chicken on to a wooden skewer and place on the lined baking tray
- Repeat with the rest of the chicken and pop under the grill for 8-10 minutes, turning half way through the cooking time, until the chicken has started browning and is cooked through
- While the chicken is cooking you can make the dipping sauce. Throughly mix all of the ingredients together in a mixing bowl
- Remove the chicken from the oven, allow to cool slightly and serve with your dipping sauce
Cooking notes
You need to ensure that all the chicken fillets are the same size so that they will all cook in the same amount of time.
Chicken breasts naturally have a small fillet on them. I normally remove this small fillet and use it as one of my chicken strips. I then cut the remaining breast into 3 strips, similar in size to the fillet you have removed. If the chicken breast is rather large you may need to cut the larger part of the breast into 4 strips to make them the same size, this is fine just add them to the marinade and soak another stick so you have the same number of fillets to wooden sticks.
If you don’t have baking paper then use tin foil to line your baking tray. I use baking paper as I feel the chicken tends to stick slightly to tin foil.
Adapting
If you want your satay spicy then add quarter of a teaspoon of Thai curry paste to the chicken marinade
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