Chicken Recipes: Chicken Satay

750g boneless, skinless chicken breast

Marinade Ingredients:
1 tbsp grated ginger;
4 cloves garlic, crushed;
3 tbsp lemon juice
3 tbsp peanut oil;
3 tbsp soy sauce;
2 tsp ground coriander;
2 tsp ground cumin;
½ tsp chili powder

Satay Sauce Ingredients:
1-1/2 oz creamed coconut;
1 cup blanched, unsalted peanuts;
3 tbsp lemon juice;
2 tbsp peanut oil;
2 tsp hot chili sauce;
Salt and ground black pepper to taste

Method:

1. Soak 24 x 4 – inch bamboo skewers in water for 30 minutes.
2. Cut chicken into 1-inch cubes.
3. In a shallow glass baking dish, whisk together ginger, garlic, soy sauce, peanut oil, lemon juice, coriander, cumin and chili powder.
4. Stir in chicken cubes.
5. Cover with plastic wrap and leave to marinate for 30 minutes
6. Place creamed coconut in glass measuring cup. Add enough boiling water to make 1 cup (250 ml). Stir until dissolved.
7. Pour the mixture into a blender or a food processor. Add peanuts, lemon juice, peanut oil and chili sauce; process until smooth.
8. Add a little extra hot water, if desired, to thin sauce to desired consistency. Season to taste with salt and pepper.
9. Spoon into a small serving dish.
   Preheat Grill
10. Thread the chicken onto skewers, about 3 pieces per skewer; place on baking sheet or on rack in grill.
11. Discard any remaining marinade.
12. Grill 4 inches under the grill for 10 to 12 minutes, turning frequently, or until cooked through.
13. Arrange the skewers on a large platter and serve with the satay sauce.