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nut free satay, satay - March 30, 2023

Super Saucy Satay Skewers

Super saucy chicken satay skewers with all the flavours of a typical South East Asian satay dish but without the nuts!  I added crunchy peanut butter to the Satay sauce but omit if you have a nut allergy. I’ve used the Satay seasoning both in the marinade and the sauce for maximum flavour.  You get the sweetness from the honey, sourness from the soy and with the addition of Satay seasoning you’ve got the perfect ingredients  for a warming spicy satay dish. Try the skewers with beef or vegetables and the sauce makes a delicious dipping sauce for wings and raw vegetables.  
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Image of Super Saucy Satay Skewers

Super Saucy Satay Skewers

Sue Stoneman

Rated 5.0 stars by 1 users

Category

Chicken

Servings

4

Prep Time

30 minutes

Cook Time

25 minutes

Super saucy chicken satay skewers with all the flavours of a typical South East Asian satay dish but without the nuts! I added crunchy peanut butter to the Satay sauce but omit if you have a nut allergy. I’ve used the Satay seasoning both in the marinade and the sauce for maximum flavour. You get the sweetness from the honey, sourness from the soy and with the addition of Satay seasoning you’ve got the perfect ingredients for a warming spicy satay dish. Try the skewers with beef or vegetables and the sauce makes a delicious dipping sauce for wings and raw vegetables.

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Ingredients

    For The Marinade

  • 6 Chicken Thighs, skin off and deboned

  • 2 tbsp Nut Free Satay Seasoning

  • 2 tbsp Natural Yoghurt

  • Juice of half a lime

  • For the Satay Sauce

  • 1 tbsp Satay Seasoning

  • 3 tbsp Crunchy Peanut Butter (please omit if nut allergy)

  • 1 tbsp Soy Sauce (we used dark)

  • 1 tbsp Honey

  • 165ml Coconut Milk

  • Juice of half a lime

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Directions

  1. Dice up the chicken thighs and place into a bowl with the yoghurt, Satay seasoning and lime juice. Ensure all the chicken is coated in the mixture and leave to marinate for at least half an hour.

  2. Light your bbq and set up for direct cooking.  I used the LetzQ skewer attachment in the dome of my Kamado Joe Classic.  Temp approx. 230/250C.

  3. While your bbq is warming up, make the sauce.  Place all the ingredients into a small pan, place onto the heat and bring to a simmer, stirring to combine all the ingredients to a smooth sauce. Pour into a small bowl and set aside.

  4. Place the marinated chicken pieces onto skewers and grill on your bbq, turning as necessary until internal temperature reaches 75C. These took about 25 minutes to cook. Check with a Thermapen.

    Image of Place the marinated chicken pieces onto skewers and grill on...
  5. Serve with flatbreads and salad – and drizzle over the delicious satay sauce.  Top with slices of red chilli and a few dollops of yoghurt.

    Image of Serve with flatbreads and salad – and drizzle over the...
  6. If you’ve any satay sauce left over you can freeze it or use it in a rice dish and use the remaining coconut milk too.


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