Corn-fed chicken has a rich, yellowy colouring and distinct sweet flavour. Read on for a great satay from Awana's Mark Read for Taste of London. Want to know more about the chef? Take a look at our interview.
1. Cut the chicken thigh meat in half crossways. In a non-reactive bowl, combine the rest of the ingredients in the order listed and add the chicken meat. Marinate for at least 4 hours. Thread the piece of chicken on wooden skewers and grill under a hot grill, turning regularly until cooked - about 6 minutes.
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Recipe © courtesy of Mark Read at Awana
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