BBQ CHICKEN SKEWERS WITH deliciously sweet BLACK GARLIC SATAY SAUCE. a picnic favourite for kids and grown ups.
6 boneless chicken breasts
Salt & pepper
Black Garlic Satay Sauce:
1 medium onion, chopped
Splash of olive oil
1 can (400ml) coconut milk
4 tps peanut butter (crunchy or smooth)
2 tablespoons light soy sauce
2 medium red chillies, deseeded (or a good pinch of dry chilli flakes)
30g (15 medium) Original Black Garlic cloves, or paste
1 tablespoon lemon juice
Saute onion in olive oil until translucent and soft. When done add it together with all remaining sauce ingredients into a blender and liquidise until smooth. You can adjust the saltiness with a bit more soy sauce or acidity with lemon juice to taste.
Divide the sauce: pour ⅓ cup of the sauce into a small bowl. Reserve the rest for serving when the chicken is cooked.
Preheat a grill to medium. Slice chicken to large bite size pieces, as even as possible, so they cook in the same time.
Thread them onto skewers and place the threaded skewers on a plate. Brush the chicken pieces with Black Garlic Satay Sauce all over from the small bowl (discard any remaining sauce from that bowl after as it contains raw chicken juices) . Season with a little salt & pepper and arrange the skewers on the barbeque.
Cook the chicken skewers until firm but not hard to the touch of fork (about 2-3 minutes per side), turning as necessary when they start to turn amber brown in places. You can always cook them a bit more, but you can’t un-cook them! If you are not sure, cook one, time it and check if it is cooked through. Make sure there is no raw or pink meat inside!
Tips: Black Garlic Satay Sauce can be made in advance and stored refrigerated.
When refrigerated the sauce will solidify, but it regains its runny texture when gently heated.
The sauce should be served warm or at room temperature, but it also tastes great when cold.
This recipe was created for us by Justyna of Garlic Matters. For more delicious ideas please visit her blog here.