I love satay chicken, this marinade is fool proof and delicious. I use this same recipe for my satay curry base and similar for my satay wings.

I do edit the amount of ingredients depending on the amount of chicken to be cooked.

• Satay Marinade:
• 200g Jar Smooth Peanut Butter
• 7 tbsp. Soy Sauce
• 7 tbsp. Lime Juice
• 1 tbsp. Brown Sugar
• 2 tbsp. Curry Powder
• 3 cloves Garlic, crushed
• Splash of Tabasco or sweet chilli sauce
• 1 tbsp. Fish Sauce
• 4-6 x Chicken Breasts cut into long strips, 4 breasts makes around 10-12 skewers (Butterfly the breast the place cling film over and bash with a rolling-pin to make the chicken thin and flat, then slice into strips)
• Dip:
• 75ml Coconut Milk
• Bamboo Skewers

• Place all of the satay marinade ingredients into a bowl and whisk and taste. Remove some of the marinade for the dip, about 1/3 of the mixture.
• Stir the chicken into the bowl and let it marinade for about an hour or if possible overnight. Soak the skewers in water.
• Once marinated skewer the chicken, folding the strips back and forth on the skewer.
• Use about two chicken strips per skewer; depending on the length of the chicken strip.
• Place each skewer onto a tray ready to BBQ.
• Continue until you have used all of the chicken. Pour the remaining marinade over the skewers evenly. Cover with foil and put in the fridge until ready to cook.
• Meanwhile make the dip, get the reserved marinade and pour around 75ml of coconut in, mix well. This is your dip keep it cool.
• Once you are ready to cook, place on a hot BBQ, you want the chicken to char but not dry out. Try not to over cook. Once the meat is white and you have little bits of charcoal colour it is done.
• To oven cook, cook covered at 200 degrees for 15 minutes, remove the foil turn up the heat and cook for a further 5 minutes.
• Serve with the dip.