Chicken satay skewers

Name: Chicken satay skewers
Cuisine: British
Ingredients: 8 chicken thigh (skinless and boneless) - cut into cubes; 2 cloves crushed / grated garlic; 2 tbspn sesame oil; 2 tbspn groundnut oil; 3 tbspn crunchy peanut butter; 1 tbspn soy sauce; 1 tspn rice wine vinegar; Good grind of Salt and pepper; Squeeze honey; Pinch dried chilli flakes

Gillie @thenaturalfoodie

Cotswolds

I believe these are best marinated all day. The flavours infuse the chicken and tenderise the meat making them juicy and full of flavour. This recipe makes 2 /3 large skewers and we cooked ours on the bbq for best results. I served this with a warm wholegrain basmati rice salad with grilled halloumi mixed in and a side of french beans. Delicious!!

Gillie @thenaturalfoodie

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Ingredients

8chicken thigh (skinless and boneless) - cut into cubes
Marinade
2 clovescrushed / grated garlic
2 tbspnsesame oil
2 tbspngroundnut oil
3 tbspncrunchy peanut butter
1 tbspnsoy sauce
1tspn rice wine vinegar
Good grind of Salt and pepper
Squeezehoney
Pinchdried chilli flakes

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Steps

1

Pop 3/4 of the marinade into a Tupperware and add the chicken. Pop into a fridge for several hours if possible. Leave the remaining marinade covered separately in the fridge as you’ll use this to brush onto the chicken whilst it’s cooking.
2

After several hours, thread the chicken carefully into the skewers (leaving a small gap at the top). Push it down together so it’s compact. If the marinade comes off whilst doing this rub it back on and they’re ready for the bbq. Cook low and slow for approx half an hour turning regularly. Brush the remaining marinade onto them whilst cooking. Make sure they’re fully cooked and serve hot!