Chicken Satay Skewers

Chicken Satay Skewers

Baked chicken skewers marinated with an array of spices.
cooking time imageCooking time - 40 mins
serves imageServes - 4
difficulty imageDifficulty - not too tricky

Ingredients

  • ¾ cup creamy peanut butter
  • ¾ cup coconut milk
  • 4 spring onions, roughly chopped
  • 3 cloves garlic, peeled
  • 10g/0.2lbs ginger , peeled
  • 2 fresh Serrano chilies, roughly chopped
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 1 lime, juiced
  • 8 boneless, skinless chicken thighs, diced

SAUCE

  • ⅓ cup peanuts, chopped
  • ½ cup coconut milk

Method

  • Blend together the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. 
  • Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
  • With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick for about 5-10 minutes.
  • Preheat the oven to 220˚C/425˚F . Line the Whatever Pan with parchment paper.
  • Add the marinated chicken on bamboo skewers, then arrange the skewers so their ends rest on the edges of the Whatever Pan, allowing the chicken to be suspended.
  • Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
  • Serve the chicken skewers with the sauce on the side. Enjoy!

Ingredients

  • ¾ cup creamy peanut butter
  • ¾ cup coconut milk
  • 4 spring onions, roughly chopped
  • 3 cloves garlic, peeled
  • 10g/0.2lbs ginger , peeled
  • 2 fresh Serrano chilies, roughly chopped
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 1 lime, juiced
  • 8 boneless, skinless chicken thighs, diced

SAUCE

  • ⅓ cup peanuts, chopped
  • ½ cup coconut milk

Method

  • Blend together the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. 
  • Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
  • With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick for about 5-10 minutes.
  • Preheat the oven to 220˚C/425˚F . Line the Whatever Pan with parchment paper.
  • Add the marinated chicken on bamboo skewers, then arrange the skewers so their ends rest on the edges of the Whatever Pan, allowing the chicken to be suspended.
  • Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
  • Serve the chicken skewers with the sauce on the side. Enjoy!

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