Who can resist chicken satay? Especially when it's THIS easy to make! Get the most amazing texture and flavours by using chunky peanut as the base. The recipe will show you how to grill your chicken thighs to perfection so you achieve that perfect char. Don't forget to buy some bamboo skewers- they make the recipe.
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4 bamboo skewers
250 g crunchy peanut butter
½ tbsp ground turmeric
1 tbsp ground coriander
1 tsp garlic powder
1 cm cube ginger
½ stick lemongrass
1 red finger chilli
2 tbsp soft light brown sugar
150 ml coconut milk
2 tbsp dark soy sauce
1 tbsp fish sauce
1 lime
8 chicken thighs
4 sprigs coriander
1 red finger chilli
1 lime
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Soak bamboo skewers in a tray of water.
Add the peanut butter, dry spices, garlic powder, ginger, lemongrass, chilli, sugar, coconut milk, soy sauce, fish sauce and lime juice to the Chopper attachment of a TriBlade System Hand Blender and blitz to a rough paste. Add water until it becomes a saucy consistency.
Transfer 2 tbsp of the peanut sauce to another bowl. Trim any excess fat from the chicken thighs, cut them into quarters and toss in the 2 tbsp of peanut sauce.
Thread the chicken onto the bamboo skewers. Preheat the grill to high. Place the chicken skewers onto a rack over an oven tray lined with foil. Grill the skewers for 3-5 minutes, until they begin to blacken, before turning and repeating until cooked through.
Serve the chicken on a board with a ramekin of the peanut sauce. Finely chop the coriander, slice the chilli and scatter everything over the board. Cut the lime into quarters and place them around the board. Serves 4 as a starter
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