- 1 garlic clove, peeled
- 2cm fresh ginger, peeled
- 2 tbsn soy sauce or coconut aminos
- 1 red chilli de seeded
- Zest of 2 limes and juice of 1 lime
- Bunch of fresh coriander
- 3tbsn crunchy peanut butter or sunflower butter
Water to thin it out or coconut cream is good too.
4 skinless, deboned chicken breasts (try to get nice fat and plump ones)
Combine the satay ingredients in a food processor and whizz until a thick paste is formed. Add a bit of water until the sauce is spooning consistency.
Pour half of the sauce into a bowl and set aside.
Pour the other half into a roasting tray.
Slice the chicken breasts into big chunks and skewer onto wooden skewers. (soak the wooden skewers for a few minutes before skewering the chicken). Place the chicken skewers into the roasting tray and coat in the satay sauce. Grill/roast the skewers until the chicken is cooked and they are golden.