Various versions of this marinade have been floating around my family since I can remember. The recipe has certainly stood the test of time, as we all still make it on a regular basis. You can really tweak the marinade to your taste, with optional extras, such as chilli and ginger. Here is my version using chicken thighs, it also works incredibly well with chicken breasts and pork fillet, but make sure you reduce the cooking time.
The recipe
Chicken Satay
- Serves 4-6
Ingredients
Marinade
Method
Chop each chicken thighs into roughly 3 pieces. Mix the marinade ingredients together. Add the chicken to the marinade and leave (if you can) for 30 minutes or anything up to 6 hours.
Thread the chicken onto the skewers, drizzle with a little oil, season and roast for 30 minutes at 200 degrees.
Sprinkle with sesame seeds.
I served this with a cucumber ribbon salad and egg fried rice.
https://www.simplyfoodbymandy.co.uk/post/chicken-satay
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Chop each chicken thighs into roughly 3 pieces. Mix the marinade ingredients together. Add the chicken to the marinade and leave (if you can) for 30 minutes or anything up to 6 hours.
Thread the chicken onto the skewers, drizzle with a little oil, season and roast for 30 minutes at 200 degrees.
Sprinkle with sesame seeds.
I served this with a cucumber ribbon salad and egg fried rice.