This is a super-fast and easy to make starter (or whole meal) you can just pop in the oven when you plan on serving it. Just marinate the skewers for a couple of hours in the fridge and then mix the sauce in a couple of minutes while you bake the meat. Easy as pie :). And delicious.
The satay sauce is a traditional Indonesian (and generally South-Asian) dip for marinated, skewered and grilled meat. It consists of coconut milk and peanut butter mixed in equal parts and seasoned with a bit of lemon, ginger, salt, pepper and various other spices, depending on the region. It may sound a bit weird, but it's truly delicious. Enjoy.
Last year: Peanut butter hot chocolate milk, Chicken with peanut butter sauce and Pigs in a blanket (British).
Ingredients (serves 4-6 as starter, 2 as main):
- 300-400 g chicken breast fillet
- 2 tablespoons cranberry juice
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 4 tablespoons creamy coconut milk
- 4 tablespoons creamy peanut butter
- 2-3 tablespoons lemon juice (optional)
- 1/2 teaspoon salt
Let them marinate in the fridge for at least a couple of hours to overnight. When you want to serve them, just put them in the oven spread on a baking sheet (lined with baking paper, preferably) and bake for 15-20 minutes at 200-220 degrees C. Meanwhile, make the sauce. Mix the coconut milk with the peanut butter:
Also add the salt and the lemon juice (if you want, we skipped it for a richer sauce flavor, you should taste and then decide for yourself). Mix well and the sauce is ready. Serve with the freshly baked warm skewers. Dig in! :)