It feels time to wheel out one of my most saved recipes, I love to cook these skewers on the bbq but they are also sublime air fried, grilled of pan fried. Enjoy folks and let me know if you give them a try!
Mango salad: 1 mango 1 carrot 2 spring onions 1/2 lime Handful of coriander 1/2 red chilli Handful of crushed salted peanuts
Method: 1. Mix together the marinade ingredients until smooth, if it feels thick slacken with an extra teaspoon of water. Reserve half to marinade the chicken and half for the satay sauce. 2. Cut the chicken breast into long strips and coat in the marinade, allow to sit for a couple of hours ideally. 3. If using wooden skewers soak for 30 mins. Feed the skewer through the chicken strips length ways and either bbq indirect or grill on a medium heat until golden (around 5 mins on each side) cover with foil and rest for 5 mins. 4. For the satay sauce add the coconut milk to the other half of the marinade, stir over a gentle heat for 5 mins, then allow to cool and thicken for a further 5 mins. 5. For the mango salad slice into thin ribbon or straw shapes and use a peeler to make thin carrot strips. Dice the spring onion and chilli and toss everything together in a bowl with the juice of 1/2 lime and a pinch of salt. Top with the crushed peanuts, more coriander and chilli.
