Chicken satay skewers

A healthy, dairy-free option that cooks in minutes under a grill, or on a BBQ

2 ratings

25 minutes (plus at least an hour to marinate)
Makes 15

Nutrition: Per serving

Kcal64
Fat2.4g
Salt0.4g
Sugar1.1g

Recipe by: World Cancer Research Fund | cancer and nutrition experts

A family favourite, this East Asian-inspired recipe is low in salt and sugar. It’s also a proper crowd-pleaser if you’re trying to avoid serving red meat at a picnic.

Ingredients

650g skinless chicken breast, diced

For the marinade

150ml unsweetened coconut drink (found with non-dairy milk drinks)
2 teaspoons medium curry powder
1 tablespoon reduced-salt soy sauce
1 heaped teaspoon smooth mango chutney

For the peanut dipping sauce

3 tablespoons smooth peanut butter (opt for a brand with no added salt, sugar or oil)
2.5cm root ginger, peeled
1 medium clove garlic, peeled
1/2 teaspoon medium curry powder
2 tablespoons rice wine vinegar
1 tablespoon reduced-salt soy sauce
1 tablespoon lime juice
1 teaspoon smooth mango chutney

Method

To make the marinade, add all the marinade ingredients into a large bowl and mix.
Add the chicken to the marinade and stir to coat thoroughly. Cover and refrigerate for at least 1 hour.
Put the dipping sauce ingredients in a blender, and blitz until smooth. Pour into a serving bowl.
If using wooden skewers, soak in water to prevent burning.
Thread 2–3 pieces of chicken onto each skewer.
Place on a grill tray under a medium-high grill and cook for about 4 minutes – some of the edges should start to brown. Remove from the grill, carefully turn the skewers – remember, the skewers themselves may be hot – and cook for a further 4 minutes until the chicken is cooked through.

Serving suggestion

These are delicious hot or cold. If the sauce has been refrigerated, it may thicken up. Simply add a splash of water and stir for a thinner consistency.

This also makes a tasty salad. Remove the chicken from the skewers and add to a bowl of salad, then drizzle over some of the peanut dipping sauce.