Satay Chicken

This satay chicken recipe is great either as a canapé or, made a little larger, as a starter. Marinading before cooking the chicken ensures that it stays really tender, so don’t be tempted to miss this step out. The skewers can be served either hot or cold and they make a tasty addition to a picnic hamper. It’s a really versatile dish, well worth trying.


Ingredients - makes about 20

250g chicken breast


For the marinade

1 tbsp runny honey

1 tbsp soy sauce (tamari soy is generally gluten free and there are other options)

1 tbsp lime juice

1 tsp fish sauce

1 tsp chilli sauce

1 tsp finely grated ginger

1 small garlic clove, crushed


For the satay sauce

200mls coconut milk

3 tbsp smooth peanut butter

1 tbsp soy sauce

1 tbsp fish sauce

1 tbsp brown sugar

2 tbsp lime juice

1/4 tsp chilli flakes (add extra if you like more of a kick)


Bamboo skewers


Method

Mix the marinade ingredients together.


Slice the chicken into even sized strips and add them to the marinade. Cover and leave the chicken to marinade for at least 2 hours, longer is great.


Soak the skewers in water for at least 30 minutes to stop them from burning (or wrap the ends of the skewers in foil).


Mix the satay sauce ingredients together and heat gently to thicken the sauce.


Thread the chicken on to the skewers and grill for 4 minutes before turning over and grilling for a further 2 or 3 minutes. Make sure the chicken is fully cooked.


These satay skewers can be served hot or cold.



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