Chicken Satay Skewers
Chicken Satay Skewers
Author: The Chef
Cuisine: American
Recipe type: Breakfast
Ingredients
MARINADE
- 150 g (⅔ cup) peanut butter
- 150 mL (⅔ cup) coconut milk
- 4 spring onions, roughly chopped
- 10 cloves garlic, peeled
- 10 g ginger, peeled
- 2 fresh red chillis, roughly chopped
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon tumeric
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 1 lime, juiced
- 8 skinless chicken thighs, diced
SAUCE
- 50 g (⅓ cup) peanut, crushed
- 100 mL (½ cup) coconut milk
Instructions
- In a food processor, blend all marinade ingredients into a smooth paste.
- Reserve half of the marinade.
- Combine the other half with the chicken thigh meat, cover and chill for 2 hours or overnight.
- Preheat the oven to 220˚C (425˚F).
- Skewer the marinated chicken onto bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
- Bake the chicken skewers for about 15-20 minutes, until slightly dark brown on the edges and cooked throughout.
- With no oil in the pan, toast the crushed peanuts on low to medium heat, until the peanuts turn golden brown.
- Add in the reserved marinade and coconut milk. Stir and cook until simmering.
- Serve.
- Enjoy!
Watch the recipe video here:
Chicken satay skewers for your next get together ??FULL RECIPE: http://bit.ly/2fEUVz3
Posted by Proper Tasty on Tuesday, March 20, 2018
