Chicken Satay Skewers

Ingredients

• 500g chicken thigh fillets, trimmed, cut into strips
• 2 tbsp. honey
• ½ cup teriyaki sauce
• ½ cup sweet chilli sauce
• 2 tbsp. lemon juice

SATAY SAUCE

• ½ cup crunchy peanut butter
• 1 tsp. curry powder
• 1 cup coconut cream
• 1 tbsp. sweet chilli sauce
• 1 tbsp. soy sauce
• 1 tbsp. lime juice
• ½ cup chicken stock

Method

1. Soak 20 bamboo skewers in cold water for 15 minutes. Drain.
2. Thread chicken strips onto the skewers. Place chicken skewers into a shallow dish in a single layer.
3. Combine the honey, teriyaki sauce, sweet chilli and lemon juice and pour over the chicken. Cover with plastic wrap and refrigerate for several hours or overnight. Turn skewers occasionally to coat chicken with marinade.
4. Using the ‘Grill’ function, preheat the oven for 5 minutes at 210˚C.
5. Drain the marinade from the chicken and reserve. Place half of the chicken skewers onto the grill tray inserted into the baking pan. Brush with reserved marinade. Place into oven.
6. Grill for 10 minutes, turn the skewers over, brush with marinade and grill for another 10 minutes or until cooked to desired doneness. Remove chicken skewers and keep warm. Repeat with remaining skewers.
7. Combine the satay sauce ingredients in a saucepan. Stir over a medium heat until sauce comes to the boil and thickens.
8. Pour satay sauce over chicken skewers served on steamed jasmin rice.