Chicken satay bites

  • Marie Claire is supported by its audience. When you purchase through links on our site, we may earn commission on some of the items you choose to buy.
  • A cocktail party classic

    A cocktail party classic

    Takes 35 minutes, plus marinating

    Makes 24 skewers

    4 skinless boneless chicken breasts
    300g (10oz) smooth peanut butter
    100g (4oz) shelled roasted peanuts
    2 small red chillies
    2 garlic cloves
    2.5cm (1in) root ginger, roughly chopped
    zest and juice 2 limes
    2tbsp Thai fish sauce
    25g (1oz) soft light brown sugar
    1 bunch fresh coriander, roughly chopped
    1 x 400ml can coconut milk
    lime wedges, to serve
    24 wooden skewers, soaked in hot water for 1 hour

    1. Cut each chicken breast into six long strips and place in a dish. Thread one onto each skewer. Place all the other ingredients except the coconut milk and lime wedges in a food processor and pulse.

    2. With the motor running slowly pour in the coconut milk. Spread half the sauce over the chicken, cover and place in the fridge to marinate for at least 1hr. Pour the rest of the sauce in a bowl to serve with the chicken.

    3. Preheat the grill to its highest setting and cook the skewers for 6 to 7 minutes on each side. Serve with lime wedges and the satay sauce.

    Reading now