Satay Chicken Skewers with Manuka Honey
By Create Cook & Share
Ingredients
- 500g-600g The Bare Bird tenderloins
- 8-10 skewers
Marinade:
- 150ml coconut milk, canned
- 1 tablespoon red curry paste
- ½ teaspoon salt
- ½ teaspoon pepper
Satay sauce:
- 150g peanut butter
- 150ml water
- 2 tablespoons Manuka honey
- 2 tablespoons lime juice
- 1 tablespoon red curry paste
- 1 teaspoon soy sauce
Garnish ideas:
- Crushed peanuts
- Wedges of lime
- Sliced chilli
- Fresh coriander leaves
Method
- Thread chicken tenderloins onto skewers.
- Combine the marinade ingredients, pour over the tenderloins, coat well and refrigerate for 20 minutes.
- Add sauce ingredients to a pan and bring to a simmer over a medium heat. Stir occasionally for 3 minutes or until it thickens. Turn off heat, cover to keep warm and set aside.
- Heat a tablespoon of oil on a grill pan or BBQ and cook chicken skewers for 3 minutes each side or until golden.
- Serve with Jasmine rice and drizzle with plenty of satay sauce.
- Top with your choice of garnish.
TIPS:
- To prevent the skewers burning, soak them in water for at least 10 minutes before using.
- If sauce gets too thick, add a tablespoon of boiling water and stir.
