Chicken satay skewers
- Prepare
- over 2 hours
- Cook
- 10 to 30 mins
- Serve
- Makes 16
These chicken satay skewers are perfect party food. Give them a few hours to absorb the flavours of the spicy marinade, then pop them under a hot grill or on the barbecue until golden.
For this recipe you will need 16 small skewers. If using wooden skewers, you will need to soak them in water for at least 20 minutes before using.
Each serving provides 84 kcal, 10.5g protein, 2g carbohydrates (of which 1g sugars), 4g fat (of which 1g saturates), 0.5g fibre and 0.5g salt.
Ingredients
- 4 skinless chicken breasts
- vegetable oil, for greasing
- handful fresh coriander, to garnish
For the satay marinade
- 1 lime, juice only
- 4 garlic cloves, crushed
- ½ tsp cayenne pepper
- 50g/1¾oz fresh ginger, peeled and grated
- 1 tsp paprika
- 1 tbsp mild curry powder
- 4 tbsp oyster sauce
- 1 tsp honey
- 5 tbsp peanut butter
Method
Place all the marinade ingredients in a food processor – or use a hand blender – and blend until smooth. Pour the mixture into a bowl.
Slice each chicken breast into four strips and add to the bowl, mixing well to ensure they are all completely coated with the marinade. Leave in the fridge to marinate for up to 3 hours (and for at least 30 minutes).
Preheat the grill to high. Brush a baking tray with vegetable oil.
Carefully thread each chicken strip onto a skewer, lining up the skewers on the baking tray.
Grill the skewers for about 10 minutes, turning occasionally, until golden and cooked through and starting to crisp. Garnish with coriander and serve.
