Chicken Coconut Satay

Chicken Coconut Satay

32saves
8hours25min


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Satay sauce is a favourite with children and adults alike, but the kids may prefer it without the kick of the chilli powder.

Zoë Harpham

Ingredients
Serves: 6 

  • 4 chicken breast fillets, each about 150g
  • MARINADE
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon light brown sugar
  • 1 garlic clove, crushed
  • 2cm piece fresh ginger, peeled and finely chopped
  • SATAY SAUCE
  • 1 1/2 tablespoons desiccated coconut
  • 1/4 cup peanut butter
  • 1/2 teaspoon chilli powder
  • 2 teaspoons soy sauce
  • 1 tablespoon light brown sugar
  • grated zest and juice of 1 lime
  • TO SERVE
  • wedges of lime or lemon

Directions
Preparation:15min  ›  Cook:10min  ›  Extra time:8hours marinating  ›  Ready in:8hours25min 

  1. Cut each chicken breast lengthwise into six strips. Blend together all the ingredients for the marinade in a shallow dish. Add the chicken, turn several times to coat, then cover and marinate in the refrigerator for 2 hours or overnight.
  2. Soak 24 wooden skewers in plenty of cold water for at least 30 minutes. Alternatively, use metal skewers.
  3. To make the satay sauce, put the coconut in a jug, pour in 100ml of boiling water and leave to infuse for 15 minutes. Strain, reserving the coconut-flavoured liquid. Discard the coconut. Preheat a grill to a moderate heat.
  4. Put all the ingredients for the satay sauce, including the coconut liquid, in a blender or food processor and whizz together. Transfer to a small serving bowl.
  5. Thread each strip of chicken onto a skewer concertina-style, then grill for 10 minutes, or until cooked through. (Alternatively, cook the skewers on a chargrill pan.) Serve the chicken skewers with the satay sauce. Offer lime or lemon wedges to squeeze over.

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