My Dad, like me, was an experimental cook. He enjoyed inventing and trying new foods. Dad would get inspiration from recipe books and cookery programmes. He always made dinner deliciously interesting. Even his BBQ’s were tasty and I will never forget his Peanut Satay Chicken.
At the time he made this dish I wasn’t as interested in cooking as I am now. So I don’t think I asked him how he made it. I also think I remember this one as he didn’t cook chicken too often either. When he brought this out to the BBQ I was a little surprised but so glad he did.
Sadly, my husband doesn’t like peanuts so I’ve had to change the ingredients and use almond butter instead. I’ve also had to try to remember back about 20 years to when I first had this dish. Basically I made it up as I went along and the results were delicious. It was a hit in my house and one we will definitely be having again.
- Large mixing bowl
- Sharp knife
- Chopping board
- Skewers x 4 large metal
- Chicken Breasts x 500g
- Almond butter x 4 tbsp
- Tommy K or Tomato puree x 2 tbsp
- Honey x 2 tbsp
- Chinese five spice x 1 tsp (optional)
- Salt and pepper to taste
- Preheat the oven to 180°C or gas mark 4
- Cut the chicken into strips and set aside.
- In the large mixing bowl put the almond butter, tommy k or tomato puree, tasmari, honey and chinese five spice (optional).
- Stir these ingredients together until they are well mixed round.
- Put the chicken in the bowl and coat it in the sauce.
- If using wooden skewers, soak them for about 5 minutes in cold water.
- Start to put the chicken onto the skewers.
- Repeat this process until all of the skewers are covered in the chicken.
- Any leftovers use more skewers or place in the baking tray.
- Put the skewers onto the baking tray and place in the oven.
- Cook for about 25 – 30 minutes or until golden brown.
- Then serve and enjoy.
Almond Butter Satay Chicken was a scrummy dinner. It would be great on a BBQ but it also made a delicious leftover lunch the next day. So you could make this satay chicken and take it on a picnic. We served this with Hasselback Jacket Potatoes (recipe coming soon) and salad. My family’s plates were clean by the end of this meal. However you decide to eat this dish, as always, please enjoy.
What do you love from the BBQ? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx