Indonesian chicken satay with roasted chilli peanut salad
Asian 20 Mins Prep ยท 20 Mins Cook
- To prepare the marinade, whisk together the coconut milk, 4 tbsp soya sauce, sugar, fish sauce and peanut butter.
- Toss the whole chicken thighs through the marinade and set aside for at least 30 minutes to marinate.
- Meanwhile, roughly chop the cucumbers. Julienne the carrots. Finely slice the spring onions and mint.
- Thread the chicken onto skewers, dividing the meat evenly and discard the marinating liquid.
- Prepare a BBQ to a medium heat.
- Brush the skewers with the olive oil and season with the salt. Distribute the skewers evenly over the grill and turn occasionally until the chicken has cooked through, approx. 15-20 minutes.
- Place the lime juice, 1 tbsp soya sauce and peanut oil in a bowl and stir together.
- Arrange the cucumbers, carrots, spring onions, mint, and peanuts on a serving platter.
- Place the skewers on the same platter and serve with the chilli lime dressing.
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