Ingredients:

  • 25 lbs (approx. 570g) Chicken Breast, skinless and boneless, cut into 1-inch cubes
  • 1 tbsp Fresh Ginger, finely grated
  • 2 cloves Garlic, minced
  • 1 tbsp Soy Sauce
  • 1 tsp Turmeric Powder
  • 1 tsp Ground Coriander
  • ½ tsp Ground Cumin
  • Juice of ½ Lime
  • A pinch of Cayenne Pepper
  • 4 tbsp (approx. 60g) Natural Peanut Butter (100% peanuts)
  • 2 tbsp Low-Sodium Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tbsp Water
  • 1 tsp Maple Syrup or Sweetener equivalent
  • ½ tsp Sriracha or Chili Garlic Paste
  • Juice of remaining ½ Lime
  • Wooden or metal skewers
  • Fresh Coriander, roughly chopped (for garnish)

Instructions:

  1. Marinate the Chicken: Combine all Chicken Marinade ingredients (chicken, ginger, garlic, soy sauce, turmeric, coriander, cumin, lime juice, cayenne) in a bowl. Mix thoroughly, cover, and refrigerate for at least 1 hour, or preferably overnight.
  2. Prepare Skewers: Thread the marinated chicken pieces onto soaked wooden or metal skewers, leaving a small gap between each piece.
  3. Make the Sauce: In a small pan over low heat, gently warm the peanut butter. Whisk in the soy sauce, rice vinegar, water, sweetener, chili paste, and lime juice until a smooth, drizzly consistency is achieved. Add more water if too thick.
  4. Cook the Skewers: Heat your grill pan or BBQ to medium-high heat and lightly spray with cooking spray if necessary.
  5. Grill: Place the skewers on the hot surface. Cook for 5–7 minutes per side, turning occasionally, until the chicken is fully cooked through and has nice charred edges.
  6. Serve: Arrange the cooked Low Syn Chicken Satay skewers on a platter. Drizzle generously with the Peanut Drizzle Sauce and garnish with fresh coriander.