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Served with a creamy peanut dipping sauce, this chicken satay skewers recipe is a perfect spicy appetizer for brunch.
For the skewers
- Garlic 2 cloves, finely diced
- Ginger 1 piece, the size of a walnut, finely diced
- Coconut milk 200 ml
- Lemon grass 1 stalk, finely sliced into rings (not the woody end part)
- Lime juiice 3 tbsp
- Sesame oil 1 - 2 tbsp
- Soy sauce 1 - 2 tbsp, light
- Turmeric 1 tsp
- Cumin 1/2 - 1 tsp
- Chicken 4 breast fillets, approx. 140 g each
- Vegetable oil for greasing
For the sauce
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
How to make chicken satay skewers with peanut sauce
For the marinade
- Mix together the garlic, ginger and coconut milk.
- Add the lemon grass, lime juice, sesame oil, soy sauce, turmeric and cumin and mix well.
- Thinly slice the chicken breasts lengthways, flatten each slice slightly with the blade of a knife and then mix with the marinade in a bowl.
- Cover and chill for at least 2 hours.
- Soak wooden skewers in cold water for around 30 minutes to prevent them from burning on the barbecue.
For the sauce
- Briefly fry the shallot and ginger together in hot oil in a pan.
- Add the peanut butter and fry together briefly, browning lightly.
- Deglaze with the stock and coconut milk and simmer for around 10 minutes until thickened and creamy.
- Blend the sauce to a fine purée.
- Add extra stock if necessary and season to taste with lime juice, salt and cayenne pepper.
- Heat the grill function in the oven.
- Drain the marinated chicken strips and thread them onto the skewers.
- Place on an oiled grill rack on a baking tray and grill on the top shelf in the oven for 6-8 minutes.
- Turn once, browning evenly all over.
- Serve the chicken satay skewers with small bowls of peanut dipping sauce.