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Mix all of the satay marinade ingredients together
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Slice the chicken breast lengthways, around 1” thick then add to the marinade
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Marinade for up to 4 hours
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To make the peanut sauce, add the coconut milk, soy sauce and fish sauce to a saucepan on medium heat
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Once its hot, add in the remainder of the ingredients apart from the lime
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Simmer until it’s a nice thick consistency then remove from the heat and squeeze in the lime.
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Taste for balance and adjust if needed with the sugar, lime and fish sauce
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Thread the chicken on to the skewers, so the skewer goes right through the middle of the chicken lengthways
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Grill over hot coals (or under your kitchen grill) until nicely browned and the chicken has an internal temperature of 73c
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Serve with the peanut sauce. Garnish with chopped nuts & coriander
Recipe Courtesy of The Smokin Elk
