Grilled Chicken Skewers with Simple Satay Sauce

GF DF RSF
Serves: 4

Ingredients:

FOR THE CHICKEN SKEWERS
600g chicken thigh, skin off, cut into bite-sized chunks
1 tbsp coconut aminos (or tamari)
1 tbsp lime juice
1 tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder or 1 fresh garlic clove, grated (optional)
1/2 tsp chilli flakes or fresh red chilli (optional)
Sea salt & pepper
6 to 8 soaked bamboo skewers (or metal ones)

FOR THE HAND BLENDER SATAY SAUCE
1/2 cup smooth peanut butter
3/4 cup coconut milk
1 tbsp coconut aminos or tamari
1 tbsp lime juice
1 tbsp maple syrup 
1 garlic clove
1/2 tsp fresh ginger, grated
Pinch of chilli flakes
Salt, to taste
1 to 2 tbsp hot water to loosen (optional)

TO SERVE
1 large cucumber, shaved into ribbons
Handful fresh coriander and mint
Lime wedges, crushed peanuts, chilli flakes (optional)

Method:

In a bowl, combine the chicken with all the marinade ingredients. Toss well, cover and let marinate 15 to 30 mins (or overnight if prepping ahead). Thread onto skewers.

Preheat the griddle plate to 190°C. Lightly oil the grill plate if needed. Cook skewers for 3 to 4 mins each side until grill-marked and cooked through. Rest on a plate while you make the sauce.

Add all Satay Sauce ingredients to a jar or jug. Use your Braun Hand Blender to blend until smooth and creamy. Add hot water to thin if needed. Taste and tweak: more lime, more chilli, more sweet, your taste buds, your rules.

Arrange cucumber ribbons on a large platter. Lay over grilled skewers. Drizzle with warm satay sauce or serve on the side for dipping. Top with fresh herbs, optional crushed peanuts, lime wedges, chilli flakes.