Brilliantly simple satay dish buzzing full of exotic Eastern flavours. The marinade also doubles up as the sauce to save you time.
3-4 Chicken fillets, skinned, and cubed
175g Smooth peanut butter
50g Salted, roasted peanuts
3 freeze dried, kaffir lime leaves
1 Lemon grass stem, ends trimmed
1 Red chilli
1 Garlic clove, crushed
½ tbs Fresh root ginger, finely chopped
2 Limes, grated zest and juice
1 tbs Thai fish sauce
20g Fresh coriander
200 ml Coconut milk
25g soft brown sugar
Oil for brushing
Preparation and cooking
Start by soaking the kaffir lime leaves in boiling water for 5 minutes. Then remove the leaves, squeeze out the water, roll up the leaves and finely slice. Place the leaves in a food processor with lemon grass and garlic and blitz for a few seconds until finely chopped. Now add the chilli, lime zest, lime juice, fish sauce, and the chopped stalks of the coriander (reserve the leaves for later), and again blitz until finely chopped. Add the coconut milk, peanut butter and sugar and process once again until well blended.
Pour half the sauce into a bowl for the marinade (approx. 250ml), then add the salted peanuts and the reserved coriander leaves to the remaining mixture in the processor, and pulse once again until coarsely chopped. Pour this sauce into another bowl, cover and keep in the fridge until needed.
Add the cubed chicken breast to the bowl containing the marinade, and leave for at least one hour. When you are ready to make the satay sticks, add 4-5 marinated chicken cubes to each bamboo skewer, and repeat until all the chicken is used up. When you are ready to cook, brush the chicken satay skewers with a little oil and grill on a BBQ for 10-15 minutes until the chicken is well cooked. As the satay cooks, brush them with some of the remaining marinade.
Serve with lime wedges, the satay sauce, plain boiled rice and a side salad.
Works really well on a BBQ with chicken fillet, thighs, pork fillet or even beef.