Chicken Satay Mini-Brochettes
6 and more
Portions
4h
Brining
20 min
Prepping
10 min
Cooking
Recipe
Easy
Ingredients
- 3 Exceldor chicken breasts
- 30 ml (2 tbsp.) canola oil
- 30 ml (2 tbsp.) peanuts, chopped
- 45 ml (3 tbsp.) fresh cilantro leaves
For the marinade
- 80 ml (1/3 cup) creamy peanut butter
- 60 ml (1/4 cup) soy sauce
- 60 ml (1/4 cup) sweet chili pepper sauce
- 45 ml (3 tsp.) honey
- 20 ml (4 tbsp.) sesame oil
- 15 ml (1 tbsp.) chopped garlic
- 15 ml (1 tbsp.) ginger, grated
- 1 lime (zest and juice)
- 1/2 Thai chili, chopped (optional)
Directions
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- Cut each chicken breast into four strips.
- In a large bowl, combine marinade ingredients. Transfer two thirds of the marinade to a small bowl and set aside in a cool place.
- In the bowl containing the remaining marinade, add the chicken strips and toss to coat well. Cover and marinate for 4 to 6 hours in a cool place.
- When ready to cook, thread the chicken strips on twelve small skewers.
- Heat oil in a large frying pan over medium heat. Cook the skewers for 3 to 4 minutes on each side until the inside of the chicken has lost its pink tinge.
- Add peanuts to the small bowl of reserved sauce.
- Place skewers on serving platter and drizzle the serving with peanut sauce. Garnish the plate with cilantro leaves.