Give succulent chicken an oriental twist with these mouth-watering skewers, which are great for parties.
- 4 skinless boneless chicken breasts
- 300g (10oz) smooth peanut butter
- 100g (4oz) shelled roasted peanuts
- 2 small red chillies
- 2 garlic cloves
- 2.5cm (1in) root ginger, roughly chopped
- Zest and juice 2 limes
- 2tbsp Thai fish sauce
- 25g (1oz) soft light brown sugar
- 1 bunch fresh coriander, roughly chopped
- 1 x 400ml can coconut milk
- Lime wedges, to serve
- You will need
- 24 wooden skewers
Cut each chicken breast into six long strips. Thread one long strip onto each skewer and set aside. To make the satay sauce, place all the ingredients except the coconut milk in a food processor.
With the motor running slowly, pour the coconut milk through the feed tube until everything is well combined. Spread half the sauce over the chicken, cover and place in the fridge to marinate for at least 1 hr, or overnight. Place the rest of the sauce in a bowl to serve with the chicken.
When you are ready to cook the satay, preheat the grill to its highest setting, grill for 6-7 mins on each side, brushing with any extra marinade as they are cooking. Serve with lime wedges and the extra satay sauce on the side.
Soak your skewers in cold water for at least 1 hr in advance, to prevent them bursting into flames on the grill!