Jack Daniel’s Chilli Chicken Satay
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Great party food, this deliciously moreish Chilli Chicken Satay will fly off the plate at your next barbecue! |
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1 tablespoon Jack Daniels Hot Chilli BBQ sauce
1 tablespoon olive oil
675g skinless chicken breast
3 tablespoons melted butter for basting
25g fresh coriander finely chopped
Wooden skewers soaked in cold water for 30 mins
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Dipping sauce:
4 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon molasses
175ml coconut milk
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Place the Jack Daniel’s Hot Chilli sauce and olive oil in a small bowl and stir well.
Rinse the chicken thoroughly under cold running water and pat dry with a paper towel.
Place in a shallow dish, pour over the marinade and toss until fully coated.
Cover with clingfilm and refrigerate for 1 hour.
To make the dipping sauce: put all the ingredients in a medium sized saucepan and bring to to the boil over a medium heat.
Reduce the heat to low, stir and simmer for 10 minutes, or until a smooth pourable consistency is reached. Remove from the heat.
Remove the chicken from the refrigerator and drain and discard the marinade. Thread the presoaked skewers through the chicken strips in 2 places. a third of the distance from the end.
Before grilling the satays, place a folded piece of foil directly on the grill under the exposed wood of the skewers to help prevent burning
Grill over Direct high heat untill fully cooked - about 4 minutes
Brush surfaces with butter and turn once halfway through the grilling time.
Sprinkle the satays with coriander before serving the dipping sauce
Thanks to Weber.eu
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