spicy chicken satay
Perfect to add a touch of the East to a family barbecue - delicious paired with a healthy Asian salad.
Inspired by: Jane Willis
Serves: 4
Original
Made using Horlicks Original.
Just add milk. The original malted recipe loved for more than 140 years.
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
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.
