Chicken Skewers with Satay Dip
Recipe GLPRcf9ba29e97ee31
Tender chicken breast pieces marinated in soy and sweet chilli sauce, threaded onto skewers and roasted until golden. Served with a creamy peanut and coconut dip, garnished with fresh coriander and crushed peanuts. Perfect as a main course or appetizer.
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Ingredients
220 g Chicken breast fillets, sliced into finger-size pieces
2 tbsp Soy sauce
2 tbsp Sweet chilli sauce
4 tbsp Peanut butter
4 tbsp Coconut milk
to taste Fresh coriander leaves, for garnish
to taste Chopped roasted peanuts, for garnish
Directions
Prepare the chicken by cutting any larger fillets into uniform finger-size pieces, about 2-3 inches long. In a bowl, combine the sliced chicken with the soy sauce and sweet chilli sauce, tossing gently to coat evenly.
Thread the marinated chicken pieces onto metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes first), leaving a small gap between pieces. Arrange the skewers on a baking tray lined with parchment paper.
Cover the tray tightly with cling film and place in the freezer. Freeze for at least 2 hours, or prepare ahead and freeze overnight.
When ready to cook, remove the skewers from the freezer and thaw in the refrigerator overnight. Preheat the oven to 200°C (180°C fan / gas mark 6).
Place the thawed skewers directly on the prepared baking tray and roast for 10-12 minutes, or until the chicken is cooked through with no pink inside and the internal temperature reaches 165°F (74°C).
While the chicken cooks, prepare the satay dip by whisking together the peanut butter and coconut milk in a small bowl until smooth and creamy.
Transfer the cooked skewers to a serving plate. Sprinkle with fresh coriander leaves and chopped roasted peanuts. Serve warm with the satay dip on the side.
