spicy chicken satay skewers

  • 800g chicken thighs, sliced 3cm thick
  • peanut oil, for brushing
  • 6 baby cucumbers (cukes), chopped 
  • 6 radishes, thinly sliced
  • 1 cup mint leaves
  • 1 tablespoon lime juice
  • sea salt and cracked black pepper

satay sauce

  • ¼ cup (60ml) peanut oil
  • 2 long red chillies, chopped 
  • 2 cloves garlic, chopped
  • 2 cups (280g) roasted unsalted peanuts
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ cup (60ml) kecap manis (sweet soy sauce)
  • 2 tablespoons fish sauce
  • ½ cup (125ml) coconut milk 
  • ½ cup (125ml) boiling water

 

 

 

 

 

  1. To make the satay sauce, place the oil, chilli, garlic, peanuts, cumin, turmeric, kecap manis, fish sauce, coconut milk and water in a food processor and process until well combined. Set aside half the mixture. 
  2. Place the remaining satay mixture in a large bowl, add the chicken and toss to combine. Refrigerate for 1 hour to marinate. 
  3. Preheat a char-grill pan or barbecue over medium heat. Thread the chicken onto skewers, brush with oil and cook, in batches, turning occasionally, for 6–8 minutes or until cooked through. 
  4. Place the reserved satay mixture in a medium saucepan over medium heat and bring to the boil. Cook for 2 minutes or until hot and reduced slightly. Place the cucumber, radish, mint and lime juice in a large bowl and toss to combine. Serve the skewers with the cucumber salad and remaining satay sauce. Serves 4.

 

RATE THIS RECIPE:
Reader ratings (3.68) 321501

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox