Neven Maguire's Chicken Satay Skewers

INGREDIENTS

• 2 Tbsp. Simply Better Thai Coconut Milk
• 4 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
• 2 Tsp. Simply Better Mild Curry Powder
• 2 Tsp. Simply Better Thai Palm Sugar or Raw Irish Honey
• 2 Packets Simply Better Irish Corn Fed Skinless & Boneless Chicken Thigh Fillets

For the satay sauce:

• 370ml Simply Better Thai Coconut Milk
• 120ml Simply Better Irish Made Soy & Ginger Sauce
• 4 Tbsp. Simply Better Double Roasted Crunchy Peanut Butter
• 4 Tsp. Simply Better Organic Irish Apple Cider Vinegar
• 4 Tsp. Simply Better Thai Palm Sugar or Raw Irish Honey
• 1 Simply Better Irish Red Chilli, seeded and finely chopped
• 4 Tbsp. Chopped Fresh Coriander
• Simply Better Thai Jasmine Rice and Handmade Cucumber & Ginger Pickle, to serve

METHOD

1. To make the chicken skewers, whisk together the coconut milk in a bowl with the soy sauce, mild curry powder and palm sugar or honey. Cut each chicken thigh into 3 pieces and fold into marinade. Set aside for at least 1 hour or overnight in the fridge.
2. To make the satay sauce, heat the coconut milk in a small pan with the soy & ginger sauce, peanut butter, vinegar and palm sugar or honey over a low heat until smooth. Stir in the chilli and coriander, then leave to cool.
3. Thread the chicken on to skewers and arrange on the barbecue over medium hot coals (or use a griddle pan if you prefer. Cook for 10-12 minutes, turning once or twice, until cooked through nicely golden.
4. Arrange the chicken satay skewers on plates with dipping bowls of the satay sauce. Add some Thai jasmine rice and cucumber & ginger pickle to serve.