Dinner Party: Chicken Skewers with Sexy Satay Sauce
When it came to choosing a starter for my first ever dinner party I stuck to the simple principle that everyone likes chicken. But this isn't just any chicken, these skewers are packed full of flavour and are incredibly juicy as well as being easy to prepare.
What's more they look great on the plate and I think that presentation is important at a dinner party if you want to really impress your friends and make them feel like the food is special. The skewers themselves are not at all spicy and by serving the sauce on the side you allow guests to dictate how much spice they like.
Don't be put off by the long list of ingredients; most of them should be kitchen staples and just because there's a lot of flavour involved that doesn't mean more effort! The sauce and marinating stage can be prepared ahead, making this recipe all the more perfect for any dinner party!
So what are you waiting for?! Get stuck in and give this a go - I promise you and your pals won't be disappointed!
Chicken Skewers with Satay Sauce
Serves 8
8 skinless, boneless chicken breasts, chopped into chunks
chopped flat leaf parsley for garnish (optional)
.JPG)
16 bamboo skewers
Marinade:
180ml dark soy sauce
juice of 2 lemons
6 tbsp sunflower oil
4 tbsp dark brown sugar
6 garlic cloves, crushed
6 spring onions, finely chopped
Sauce:
250g peanut butter
2 garlic cloves, crushed
175ml water
30g creamed coconut, coarsely chopped
1 tbsp dark soy sauce
1 tbsp dark brown sugar
2 cm piece of ginger, grated
2 tbsp lemon juice
good pinch of cayenne pepper
salt and black pepper to season
1. Mix all the marinade ingredients together in a large bowl then toss in the chicken, making sure it is well coated. Cover and leave to marinate in the fridge for 30 minutes.
2. Meanwhile soak the skewers in warm water for 30 minutes.
3. Heat the peanut butter with half the garlic for 2 minutes. Add the water, creamed coconut, soy sauce, sugar and ginger and cook, stirring for about 2 minutes until the sauce is smooth.
4. Add the lemon juice and remaining garlic and season with cayenne pepper, salt and black pepper.
5. Thread the chicken onto the skewers and transfer to a large plate. If preparing ahead these can be left in the fridge overnight along with the sauce.
6. Grill the skewers on a hot griddle pan or under a hot grill for around 3 minutes on each side until cooked through.
7. Serve a good dollop of the satay sauce alongside the skewers and garnish with chopped parsley.
Recipe edited from Mary Berry's Complete Cookbook
.JPG)
What's more they look great on the plate and I think that presentation is important at a dinner party if you want to really impress your friends and make them feel like the food is special. The skewers themselves are not at all spicy and by serving the sauce on the side you allow guests to dictate how much spice they like.
Don't be put off by the long list of ingredients; most of them should be kitchen staples and just because there's a lot of flavour involved that doesn't mean more effort! The sauce and marinating stage can be prepared ahead, making this recipe all the more perfect for any dinner party!
So what are you waiting for?! Get stuck in and give this a go - I promise you and your pals won't be disappointed!
Chicken Skewers with Satay Sauce
Serves 8
8 skinless, boneless chicken breasts, chopped into chunks
chopped flat leaf parsley for garnish (optional)
16 bamboo skewersMarinade:
180ml dark soy sauce
juice of 2 lemons
6 tbsp sunflower oil
4 tbsp dark brown sugar
6 garlic cloves, crushed
6 spring onions, finely chopped
Sauce:
250g peanut butter
2 garlic cloves, crushed
175ml water
30g creamed coconut, coarsely chopped
1 tbsp dark soy sauce
1 tbsp dark brown sugar
2 cm piece of ginger, grated
2 tbsp lemon juice
good pinch of cayenne pepper
salt and black pepper to season
1. Mix all the marinade ingredients together in a large bowl then toss in the chicken, making sure it is well coated. Cover and leave to marinate in the fridge for 30 minutes.
2. Meanwhile soak the skewers in warm water for 30 minutes.
3. Heat the peanut butter with half the garlic for 2 minutes. Add the water, creamed coconut, soy sauce, sugar and ginger and cook, stirring for about 2 minutes until the sauce is smooth.
4. Add the lemon juice and remaining garlic and season with cayenne pepper, salt and black pepper.
5. Thread the chicken onto the skewers and transfer to a large plate. If preparing ahead these can be left in the fridge overnight along with the sauce.
6. Grill the skewers on a hot griddle pan or under a hot grill for around 3 minutes on each side until cooked through.
7. Serve a good dollop of the satay sauce alongside the skewers and garnish with chopped parsley.
Recipe edited from Mary Berry's Complete Cookbook
Comments
Post a Comment