Difference between revisions of "Chicken satay"
From zen2
(Created page with "===Ingredients=== <div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"> *4 skinless boneless chicken breasts *300g (10oz) smooth peanut butter *100g (4oz) shell…") |
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Latest revision as of 08:08, 25 July 2013
Ingredients
- 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
- 24 wooden skewers
Method
- 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.