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BBQ chicken satay with Indonesian-style salad recipe

BBQ chicken satay with Indonesian-style salad recipe

Invite some friends over to share this popular and easy to make BBQ chicken dish, served with stir fried vegetables

Serves 4

Ready in 25 minutes

Ingredients

4 large, skinless free-range chicken breasts
300g jar peanut cooking sauce
165ml mini can coconut milk
1 lime
350g pack mixed vegetable stir-fry

METHOD

How to make BBQ chicken satay with Indonesian-style salad

1. Cut the chicken breasts into strips about 1cm-thick. Toss in ½ a jar of peanut cooking sauce in a bowl and set aside to marinate for 10 minutes.

2. Meanwhile, soak 12 medium-length wooden skewers in hot water. Preheat the grill to high and line a baking tray with foil. Thread the chicken onto the drained skewers (2-3 strips on each) and lay on the tray. Grill for 8-10 minutes, turning halfway, until lightly charred and cooked through.

3. To barbecue, preheat your barbecue in the usual way until it reaches the correct temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the food is placed.

4. Meanwhile, put the remaining peanut cooking sauce in a saucepan with the coconut milk and the grated zest of ½ lime. Place over a medium heat and simmer for 5 minutes. Stir in the juice of ½ lime and set aside to cool and thicken slightly.

5. Divide the vegetable stir-fry, uncooked, between 4 plates, along with the chicken satay and remaining ½ lime, cut into wedges. Drizzle some warm peanut sauce over each salad, and serve the rest in bowls for dipping the satay in. Serve with cooked rice, if you like.