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How to make Grilled chicken satay with mango peanut dipping sauce

Yield = 8
Prep time: 8:15
Cook time: 0:08
Total time: 8:23

Ingredients

  • 3 (750g) Coles Brand RSPCA Approved chicken breast fillets, cut lengthwise into 1cm-thick slices (about 8 slices from each breast)
  • 2 tablespoons finely chopped fresh coriander
  • 2 tablespoons olive oil
  • 2 teaspoons lime zest
  • 2 cloves garlic, crushed
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sea salt
  • 8 thin lime wedges, for serving

Sauce

  • 1 ripe mango, peeled, pitted, very coarsely chopped
  • 1/2 cup smooth peanut butter
  • 1/4 cup fresh lime juice
  • 2 tablespoons firmly packed brown sugar
  • 2 tablespoons reduced salt soy sauce
  • 1 1/2 tablespoons lime zest
  • 1 tablespoon hoisin sauce
  • 1 1/2 teaspoons fish sauce
  • 1 teaspoon sambal oelek
  • 1 large clove garlic, peeled
  • 1/2 teaspoon sesame oil

Method

  • Step 1 For the skewers: In a medium bowl, toss the chicken, coriander, oil, lime zest, garlic, sesame oil, and salt to coat. Cover and refrigerate for at least 30 minutes and up to 8 hours.
  • Step 2 Meanwhile, to prepare the sauce: In a blender or food processor blend all ingredients on high speed until very smooth. Add more sambal oelek if you like more heat.
  • Step 3 To cook the skewers: Preheat the barbecue on high heat or preheat a grill pan on high heat. Thread 1 slice of chicken onto each skewer. Working in 2 batches, grill the chicken skewers for about 1 1/2 minutes per side, or until slightly charred and cooked through, but still juicy.
  • Step 4 Spoon a large dollop of sauce onto each of 8 plates. Place 3 skewers and 1 lime wedge next to the sauce on each plate. Transfer the remaining sauce to a small bowl and serve with the skewers.