Spicy chicken satay
By Paul
Development chef
Add a Horlicks twist to your satay sauce for the perfect flavour combination. Giving you touch of malted magic to your family barbecue and deliciously paired with a healthy asian salad.
Ingredients
- 4 boned chicken thighs
- 200ml coconut milk
- 1 lime, juice and zest
- 2 cloves garlic, grated
- 3 tbsp smooth peanut butter
- 1 tbsp Horlicks Original
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp vegetable oil
- 1 tsp Madras curry powder
Made using
Method
Mix together the Horlicks Original, coconut milk, lime juice and zest, garlic, peanut butter, soy sauce, honey and Madras powder until smooth. Set aside a small dish to use as a dipping sauce.
Dice the chicken thighs into large chunks and cover with the remaining satay sauce. Leave to marinate for 2 hours.
Thread the chicken onto 2 kebab skewers, brush with a little oil and chargrill on a barbecue or cook under the grill until cooked through (approximately 6 minutes on each side).
Serve with the dipping sauce, lime wedges and a fresh Asian salad or rice.
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