The Finished Product

Chicken Satay Skewers

The Ingredients

Chicken Satay is one of those dishes that everyone loves. The perfect combination of sweetness and zest and that huge hit of peanuts and glazed over creamy chicken breast. There are few who can say no to that. This recipe is a really simple and quick take on the ancient Asian recipe. Alternatively you could make it up the day before and throw it on the BBQ when your mates come round.
This satay paste turns out a lot greener than the usual golden brown due to the full bunch of coriander but it really lift the flavour and makes it incredibly fresh and sweet. There will also be a fair bit of the paste left over to use next time.

2 Chicken Breasts
5tbsp Crunchy Peanut Butter
2 Spring Onions
1 Bunch of Coriander
3 Cloves of Garlic
1” piece of Ginger
1 Lime

-Roughly chop up the spring onion, coriander and garlic. Grate the Ginger on a microplane and zest the lime.

The Ingredients-Juice the lime into a blender. Add the spring onions, coriander, garlic, ginger, lime zest peanut butter and about 5tbsp of sunflower oil.   Blend all of these together until you get a smooth paste. Add a little more oil if necessary.
In the blender-Thinly slice the chicken breast and thread it onto wooden skewers.
Sliced Chicken Breast-Coat with a few tablespoons of the paste and leave to marinade overnight, or use immediately.
The Marinaded Chicken Breast-These are great for a BBQ but if you don’t have one just crank your grill on to full.
Threaded onto a skewer-Cook for about 5/7 minutes each side until they are gnarled and crispy and dark.
On the BBQ

This recipe is is one that once you have tried, you will never be able to go back to the plasticy orange goop that is shovelled at you in Charlies. Actually scratch that, Charlies is great.


One thought on “Chicken Satay Skewers”

  1. Made this for a baby shower and EVERYONE wanted the recipe. It was so easy and has just the right amount of spice. Leftovers taste great microwaved. The most time

    consuming part was cutting up the chicken! Next time maybe I’ll try using whole boneless breasts and cooking them on my George Foreman grill. YUMMY!

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