Chicken Satay

Various versions of this marinade have been floating around my family since I can remember. The recipe has certainly stood the test of time, as we all still make it on a regular basis. You can really tweak the marinade to your taste, with optional extras, such as chilli and ginger. Here is my version using chicken thighs, it also works incredibly well with chicken breasts and pork fillet, but make sure you reduce the cooking time.⠀ ⠀ ⠀ Serves 4-6⠀ ⠀ INGREDIENTS

1 kilo boneless chicken thighs ⠀ Skewers⠀ Optional Sesame seeds black or white ⠀ ⠀ Marinade ⠀ ⠀ 1 shallot finely chopped ⠀ 2 cloves garlic crushed ⠀ 1 thumb sized piece ginger grated ⠀ 3 tablespoons Pip & Nut peanut butter ⠀ 2-3 tablespoons soy sauce ⠀ 2 tablespoons sesame oil ⠀ 2 teaspoons honey ⠀ Optional chilli chopped ⠀

METHOD

⠀ Chop each chicken thighs into roughly 3 pieces. Mix the marinade ingredients together. Add the chicken to the marinade and leave (if you can) for 30 minutes or anything up to 6 hours. ⠀ Thread the chicken onto the skewers, drizzle with a little oil, season and roast for 30 minutes at 200 degrees. ⠀ Sprinkle with sesame seeds. ⠀ ⠀ I served this with a cucumber ribbon salad and egg fried rice.⠀ ⠀


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