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


Made using Horlicks Original.

Just add milk. The original malted recipe loved for more than 140 years.


  • 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


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.