Grilled Chicken Satay Skewers Recipe
How to make Grilled Chicken Satay Skewers
Method:
- Cut the chicken breast into bite-sized pieces and place into a mixing bowl with half of the marinade. Toss to combine, cover and refrigerate for at least an hour.
- To make the dipping sauce, place the coconut milk, peanut butter and remaining marinade into a small saucepan set over a medium heat. Stir until combined then allow it to thicken slightly. Taste and season with soy sauce if desired. Pour into a serving bowl.
- Make the salad by mixing the baby spinach, cucumber, red onion and coriander together. Season with some salt and juice of half a lime.
- Preheat a chargrill or bbq to medium-high. Thread the chicken pieces onto 8 skewers. Grill for 12 minutes, turning regularly, or until cooked through and nicely coloured on all sides. Set aside to rest.
- Meanwhile, cook the roti paratha in a frypan, according to packet instructions.
- Serve the chicken skewers with the salad, roti paratha and a bowl of dipping sauce on the side. Sprinkle with the peanuts. Serve with lime wedges.
Tip: The chicken can be marinated in the fridge, for up to 24 hours ahead.
Optional: You can swap the roti paratha for brown or white rice