Prep 1 hr
Cook 10 mins
From BBC Good Food, a UK magazine. Sounds simple and delicious!
- 4 boneless skinless chicken breasts
- 3 tablespoons soy sauce
- 1 tablespoon chili paste or 1 tablespoon chili sauce
- 2 garlic cloves, minced
- 1 tablespoon peanut oil
- 1 tablespoon brown sugar
- 1 lime
- 12 lime slices
- 36 bamboo skewers, soaked in water for 1 hour
- Mix soy sauce, chilli paste, garlic, oil and sugar.
- Cut chicken into 36 thin strips and marinate in a bowl with the soy sauce mixture, turning to ensure chicken is coated.
- Thread chicken pieces on to the bamboo skewers, line skewers up on a parchment/foil-lined baking tray and keep covered in the fridge until ready to cook.
- Preheat oven to 190°C/375°F.
- Bake the chicken skewers for 10-15mins in the hottest part of the oven (maybe 4-6" from top heating element).
- When done, remove the tray from oven and squeeze juice of 1 lime over the chicken.
- Serving suggestion: Heat 1 1/2 cup of your favorite satay sauce and place 2 tablespoon of the sauce in each shot glass (you'll need 12); pop 3 skewers in each glass and a slice of lime onto each rim.
- Satay sauce suggestion: recipe #69191 Spicy Peanut Sauce (you'll need about at least 5x the recipe) or any storebought satay sauce.
I let these marinate overnight and the flavor was exceptional. I did prefer to cook these longer than called for until the meat was golden and still a bit juicy. I prefer my meat drier.
This was so good and so easy to make! We ate it for dinner, but it would be an awesome appetizer as well. I served it with Pet’s Parmesan Lemon Rice (#45227) and used your satay sauce from your other recipe. Our three year old asked for seconds! I will definitely make this again! Thanks Watermelon!!