The Greatest Chicken Satay!

I have finally nailed the perfect chicken satay recipe!
How long have I been going on about chicken satay? 2, 3 years?
Well, possibly about 22 but I haven’t had the blog for that long SO YOU CAN’T PROVE IT!
Anyway, after a process of trial and deliciously sticky (pun intended) error, I finally think I’ve cracked it.
A simple, seriously delicious, fool-proof recipe for the starter of all starters, chicken satay.

The Greatest Chicken Satay!

Ingredients
  • 600g Chicken thighs – deboned (sometimes you can buy these as “thigh fillets”)
  • 1 clove Garlic, crushed
  • 1 chilli, chopped
  • 3tbsp Soy sauce
  • 2tbsp Coconut oil (or sesame oil if you’re out)
  • 1tsp Honey
  • Wooden skewers, soaked in water for an hour+

Satay Sauce:
  • 2tbsp Coconut oil
  • Half small Onion, chopped
  • 1 chopped Chilli 
  • 1 clove of Garlic, crushed
  • 150g (half pot) Peanut butter (100% peanut, no added sugar. Like this one.) 
  • 1tsp Honey 
  • 200ml (half can) Coconut milk
  • splash of Fish sauce 
  • Soy sauce 
Directions
  • You’ll want to start by marinading your chicken. A day ahead is best, but give it at least 3-4hrs. Blend together your garlic, chilli, soy sauce, coconut oil, honey and pour into a flat bottomed dish.
  • Chop your chicken into chunks and add to the pot.
  • When all your chicken has been sliced ‘n’ diced into bitesize bits, toss it around in the sauce.