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. 

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Divide the sauce: pour ⅓ cup of the sauce into a small bowl. Reserve the rest for serving when the chicken is cooked.

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Preheat a grill to medium. ​Slice chicken to large bite size pieces, as even as possible, so they cook in the same time.

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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.

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When refrigerated the sauce will solidify, but it regains its runny texture when gently heated.

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The sauce should be served warm or at room temperature, but it also tastes great when cold.

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This recipe was created for us by Justyna of Garlic Matters. For more delicious ideas please visit her blog here.