![BBQ-Chicken-Skewers-with-Black-Garlic-Sa](https://static.wixstatic.com/media/5a475d_97eff89038d14e8e970571033f5195c9~mv2.jpg/v1/crop/x_25,y_0,w_671,h_481/fill/w_805,h_577,al_c,lg_1,q_85,enc_auto/BBQ-Chicken-Skewers-with-Black-Garlic-Sa.jpg)
chicken skewers
BBQ CHICKEN SKEWERS WITH deliciously sweet BLACK GARLIC SATAY SAUCE. a picnic favourite for kids and grown ups.
Ingredients
​
​
​
-
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 â…“ 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.
1
2
3
PREP TIME - 20 MIN
DIFFICULTY - EASY
![Black Garlic Illustration 2-01.png](https://static.wixstatic.com/media/5a475d_2968d355a161444eb7003b1deebc77d3~mv2_d_2363_2363_s_2.png/v1/crop/x_0,y_478,w_2363,h_1885/fill/w_68,h_54,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/Black%20Garlic%20Illustration%202-01.png)