Satay Chicken Skewers
1 hour marinating time plus 15 mins Prep
20 mins until you're eating
Feeds 4
- 12 skewers, soaked in water for 30 minutes
- ¼ cup F. Whitlocks & Sons Soy Sauce
- 1 ½ tsp honey
- 1 tsp turmeric
- 2 garlic cloves, crushed
- 1 tbs peanut oil
- 700g chicken tenderloins or breast cut into slices
- 1 cup Whitlocks Peanut Satay Sauce
- ¼ cup coconut milk
- Rice and steamed Asian greens to serve
- Chuck soy sauce, honey, turmeric, garlic and oil in a bowl and mix. Add chicken pieces and turn to cover them in the sticky goodness. Thread chicken onto skewers. Spoon over marinade. Cover, refrigerate for 1 hour
- Place peanut satay sauce and coconut milk in a small saucepan over medium heat. Cook, stirring for 2 minutes or until heated through.
- Preheat a barbeque grill or char grill pan on medium heat. Spray chicken skewers with spray oil. Cook for 6 minutes, turning, or until cooked through. Place skewers on plates and drizzle with satay mixture. Serve with rice and Asian greens. Easy as.
Made with
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