CHICKEN SA­TAY SKEW­ERS

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Serves 4. Prep time 10mins, plus 2-3 hours to mar­i­nate Cook time 30mins. • 2 tbsp Lyle’s Black Trea­cle • 100g crunchy peanut but­ter • 4 tbsp sweet chilli sauce • 1 tbsp light soy sauce • 1 tbsp le­mon juice • 500g skin­less chicken breasts,

cut into chunks To make the sa­tay sauce, put the

Lyle’s Black Trea­cle into a large mix­ing bowl (not a metal one) with the peanut but­ter, chilli sauce, soy sauce and le­mon juice.

Spoon half this mix­ture into a small serv­ing bowl, stir in 2 tbsp just-boiled water, then cover and set aside to serve with the meal.

Add the chunks of chicken to the rest of the sa­tay sauce in the bowl. Mix well, then cover and re­frig­er­ate for 2-3 hours (or overnight, if pre­ferred).

When ready to cook, pre­heat the bar­be­cue or grill. Thread the chicken onto soaked wooden ke­bab sticks or skew­ers. Bar­be­cue or grill, turn­ing of­ten, for 8-10 min­utes, or un­til the chicken is done. Test with a sharp knife – there should be no trace of pink juices.

Serve the chicken skew­ers with the re­served sa­tay sauce and a salad.

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