Chicken Satay Skewers

Summer is practically here, I already blogged my Chicken Satay Curry recipe but this is the skewers version perfect for the BBQ!! The same marinade ingredients as the chicken satay. If you cook it right it should melt in your mouth!

IMG_9076

Ingredients (remove the beans, peas and onion)

Ingredients:

Satay Marinade:

2/3 Jar Smooth Peanut Butter (my jar was 350g)

7 Tbsp Soy Sauce

7 Tbsp Lemon Juice or Lime Juice

1 Tbsp Brown Sugar

2 Tbsp Curry Powder

2 Cloves Garlic Grated

Splash of Tabasco

1 Tbsp Fish Sauce

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, then slice into strips)

Dip:

75ml Coconut Milk

Bamboo Skewers

Method:

Put 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. Soak the skewers in water.

IMG_9077

IMG_9078

Once marinated skewer the chicken, folding the strips back and forth on the skewer. Use about two strips per skewer depending on the length of the chicken strip. Place each skewer onto a tray ready to BBQ.

IMG_0292

fold chicken up and down on skewer

IMG_0294

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, try not to over cook, the chicken is not good if it is dry. Once the meat is white and you have little bits of charcoal colour it is done.

IMG_0295

Make sure the BBQ is hot

IMG_0296

Serve with the dip.

11070764_1390360471291533_3659257522056921867_n

Juicy tasty skewers ENJOY!xx

Check out my Chicken Satay Curry Recipe here:

https://lululemonandlace.com/food-blog-2/chicken-satay-curry/

PRINTER FRIENDLY VERSION BELOW

Chicken Satay Skewers

11070764_1390360471291533_3659257522056921867_n

by LuluLemonandLace

Ingredients:

Satay Marinade:

2/3 Jar Smooth Peanut Butter (my jar was 350g)

7 Tbsp Soy Sauce

7 Tbsp Lemon Juice or Lime Juice

1 Tbsp Brown Sugar

2 Tbsp Curry Powder

2 Cloves Garlic Grated

Splash of Tabasco

1 Tbsp Fish Sauce

Chicken Breasts cut into long strips (Butterfly the breast the place cling film over and bash with a rolling-pin to make the chicken thin, then slice into strips)

Dip:

75ml Coconut Milk

Bamboo Skewers

Method:

Put 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. Soak the skewers in water.

Once marinated skewer the chicken, folding the strips back and forth on the skewer. Use about two 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. Taste this you may wish to add more spice/milk. This is your dip keep it cool.

Once you are ready to cook, place on a hot BBQ, try not to over cook, the chicken is not good if it is dry. Once the meat is white and you have little bits of charcoal colour it is done.

Lulu xxx

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 8,410 other followers

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s