Ingredients
- Coconut milk 125ml
- Soya sauce 5 tbsp
- SpinneysFOOD Unrefined Sugar 1 tbsp
- Fish sauce 1 tbsp
- SpinneysFOOD Smooth Peanut Butter 1 tbsp
- Boneless, skinless chicken thighs 1kg
- SpinneysFOOD Organic Cucumbers 2
- Large carrots 2
- SpinneysFOOD Spring Onions 2
- SpinneysFOOD Mint Leaves 10g
- SpinneysFOOD Extra Virgin Olive oil 2 tbsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- Lime juice 4 tbsp
- Peanut oil 1 tbsp
- Roasted unsalted peanuts 50g
Nutrition (Per serving)
- Calories 559
- Fat 35g
- Saturates 8g
- Protein 46g
- Carbs 17g
- Sugars 9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Indonesian chicken satay with roasted chilli peanut salad
Asian 20 Mins Prep ยท 20 Mins Cook
- To prepare the marinade, whisk together the coconut milk, 4 tbsp soya sauce, sugar, fish sauce and peanut butter.
- Toss the whole chicken thighs through the marinade and set aside for at least 30 minutes to marinate.
- Meanwhile, roughly chop the cucumbers. Julienne the carrots. Finely slice the spring onions and mint.
- Thread the chicken onto skewers, dividing the meat evenly and discard the marinating liquid.
- Prepare a BBQ to a medium heat.
- Brush the skewers with the olive oil and season with the salt. Distribute the skewers evenly over the grill and turn occasionally until the chicken has cooked through, approx. 15-20 minutes.
- Place the lime juice, 1 tbsp soya sauce and peanut oil in a bowl and stir together.
- Arrange the cucumbers, carrots, spring onions, mint, and peanuts on a serving platter.
- Place the skewers on the same platter and serve with the chilli lime dressing.