Satay BBQ chicken skewers

Satay BBQ chicken skewers

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Satay marinade is deliciously nutty and versatile - pair our quick and easy recipe with succulent chicken for the perfect spring BBQ dish!

The ingredient of Satay BBQ chicken skewers

  1. 3/4 cup (185ml) light coconut milk
  2. 1/4 cup (70g) crunchy peanut butter
  3. 1 tbs lemongrass paste
  4. 2 tsp fish sauce
  5. 1 tsp soy sauce
  6. 2 tsp finely grated ginger
  7. 1 lime, rind finely grated, juiced
  8. 1 tsp brown sugar
  9. 1 tsp ground coriander
  10. 1 tsp ground cumin
  11. 1/2 tsp ground turmeric
  12. 1/2 tsp dried chilli flakes
  13. 6 chopped trimmed Coles RSPCA approved Australian chicken thigh fillets

The instruction how to make Satay BBQ chicken skewers

  1. To make the marinade, combine coconut milk, peanut butter, lemongrass, fish sauce, soy sauce, ginger, lime rind, lime juice, sugar, coriander, cumin, turmeric and chilli in a large bowl.
  2. Add 6 chopped trimmed Coles RSPCA Approved Australian Chicken Thigh Fillets to the marinade, and turn to coat. Cover and place in the fridge for 1 hour.
  3. Heat a barbecue grill or chargrill on medium. Drain chicken, reserving the marinade. Thread the chicken evenly onto metal or soaked bamboo skewers. Cook on grill for 4 mins each side or until cooked to your liking. Set aside for 5 mins to rest before serving.
  4. Meanwhile, bring the reserved marinade to the boil in a small saucepan over high heat. Boil for 2 mins or until heated through. Serve with the skewers.

Nutritions of Satay BBQ chicken skewers

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