Chicken Satay With Homemade Peanut Sauce

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It's not a barbecue without these summer satay chicken skewers!



60ml Coconut milk
2 tablespoons Soy sauce
2.5 teaspoons Curry powder
1.5 teaspoon Turmeric
3 Garlic cloves
1 tablespoons Ginger
1 tablespoon Coconut sugar
1 tablespoon Fish sauce
900g Boneless, skinless chicken
1 tablespoons Canola oil
Sea salt to taste
Pepper to taste

Peanut Sauce

3 tablespoons Creamy peanut butter
1 tablespoon Soy sauce
1 tablespoon Lime juice
2 teaspoon Coconut sugar
2 teaspoons Chili garlic sauce
1 teaspoon Ginger


Peanut Sauce

Whisk the peanut butter, soy sauce, lime juice, suagr, chili garlic sauce and ginger together with 3 tablespoons of water and place in the fridge.


In a bowl, combine the milk, soy sauce, curry powder, turmeric, garlic, ginger, sugar and fish sauce. In a ziploc bag add the chicken and sauce and leave to marinate for 2 hours or overnight.

Drain the chicken from the marinade, preheat the grill to a medium to high heat, thread the chicken on to the skewers, brush with canola oil, season with salt and pepper and grill until the chicken is cooked through. (Check temperature). Serve with peanut sauce.

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