Peanut butter chicken satay skewers

July 24, 2016
 

Peanut butter chicken satay skewers recipe

Peanut butter chicken satay skewers

Here’s a healthy homemade twist on chicken satay that combines many of our loves – chicken, peanut butter and coconut. They taste amazing on the BBQ or cooked in a griddle pan, or simply put them under a grill.

This easy satay sauce is made with just a few store cupboard ingredients. Simply marinate the chicken in the sauce and thread onto skewers, alternating with your favourite veg. It’s that easy!

Makes 6 large skewers

You will need:

  • 6 metal or wooden skewers (if you’re using wooden skewers, soak them in water for 10 mins to stop them from burning)
  • 2 tbsp natural peanut butter, smooth or crunchy (We use Meridian)
  • 1 tbsp soy sauce or tamari
  • 1 tbsp curry powder
  • Juice 1 lime
  • Good pinch salt and pepper
  • 1/4 tin coconut milk (shake well first)
  • 500g chicken breast, cut into large chunks
  • Vegetables of choice (we used courgette ribbons and peppers)
  • Olive oil
  • Rice to serve (we added spring onion)

Method:

  1. Heat up your BBQ, or set your grill to 200c.
  2. In a small bowl, whisk together the peanut butter, soy sauce, curry powder, lime juice, seasoning*, and enough coconut milk to form a thick but creamy consistency, until smooth.
  3. Add the chicken chunks to the sauce, mix well to coat, then put in the fridge while you prepare the vegetables.
  4. Chop the vegetables into large, even sized chunks, then toss in a little olive oil so they’re just lightly coated. If you’re using a griddle pan, heat it up at this point over a moderate-high heat.
  5. Thread the chicken pieces and veg onto the skewers, alternating, then place on your BBQ, under the grill, or on a lightly-oiled griddle pan, for approx 20 mins, turning frequently so they’re evenly browned and cooked all the way through.
  6. Serve with rice.

NOTES

*Be salt wise. It’s worth being aware that curry pastes (if you’re using one) and peanut butter can contain salt, so you probably won’t need to add any extra. Keep a check on the ingredients and taste the sauce before adding any extra salt.

The chicken can be marinated a day in advance and kept in the fridge – this will also enhance the flavour.

You could use a good quality yellow curry paste instead of the curry powder.

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L & T x

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