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    Saté Chicken

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    Saté Chicken

    • Preparation time: 20 minutes plus marinating
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 30-35 plus marinating 35 minutes

    Serves: 6


    • ½ small onion, finely chopped
    • 25-50g Thai Green Curry Paste
    • Finely grated zest and 2 tbsp juice of 1 lime, plus extra wedges to serve
    • 1 tbsp soy sauce
    • 50g crunchy peanut butter
    • 25g creamed coconut, grated
    • 2 tsp caster sugar
    • 500g pack essential Waitrose Chicken Breast Fillets


    1. Prepare and light the barbecue. Put the onion, curry paste, lime zest and juice, soy sauce, peanut butter, creamed coconut and sugar in a bowl and mix well.
    2. Cut the chicken into 2cm chunks. Add to the bowl and stir until coated in the sauce. Thread the chicken onto 12 skewers. Place in a dish, cover with clingfilm and chill for at least 1 hour or until ready to cook.
    3. When the barbecue is ready, lay the skewers over the rack. Cook for 10-15 minutes until golden, there is no pink meat and the juices run clear. Serve with lime wedges.

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    Cook's tips

    Soak bamboo skewers in cold water for 30 minutes before using, to prevent burning. To cook indoors: arrange on an oiled, foil-lined baking sheet. Cook at 190°C, gas mark 5 for about 20 minutes, turning once.


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