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!
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.
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.
fold chicken up and down on skewer
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.
Make sure the BBQ is hot
Serve with the dip.
Juicy tasty skewers ENJOY!xx
Check out my Chicken Satay Curry Recipe here:
https://lululemonandlace.com/food-blog-2/chicken-satay-curry/
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Chicken Satay Skewers
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
