CHICKEN SATAY SKEWERS
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.