Satay chicken

Tags: starter, grilled, chicken
Created: 2020/07/20
. Serves 4. 8 steps
1 tablespoon olive oil   mix thread onto skewers (presoaked, if wooden); work quickly as the lime juice will 'cook' the chicken grill 4 minutes each side or until done, 74℃C
1 lime's juice
1/2 teaspoon chilli flakes
ground pepper
2 teaspoons dark soy sauce
525g boneless chicken thighs cut into strips   toss well
satay sauce
60g crunchy peanut butter heat gently until peanut butter softens and the mixture becomes glossy and thickened
4 tablespoons water
1 tablespoon dark soy sauce
15g fresh ginger peeled, finely grated
Breasts are easier to thread, but thighs come out juicier. To avoid dry thighs you need to monitor their temperature diligently, and remove the skewers one-by-one as they become ready. Make sure that the pieces on a given skewer are all the same thickness.
Apparently, yoghurt in the marinade will help retain juiciness.