Marinated Chicken Satay
Marinated Chicken Satay with Native Desert & Finger Lime & Wattleseed Peanut Sauce
These perfectly grilled chicken satay skewers are marinated in a delicious flavour combination – taking a few traditional satay marinade spices and combing them with our native Desert and Fin- ger Lime fruit powders. We’ve then served them up with our native Wattleseed Peanut Sauce to create the best chicken satays ever.
Time: 3 hours
Wattleseed Peanut Sauce
1/4 cup peanut butter, crunchy
2 tbsps coconut cream
1 tbsp tamari or soy sauce
1 long red chilli, deseeded, minced
1 tsp freshly grated ginger
Juice of 1 lime
1 tbsp honey
1 1/2 tsp Roasted Wattleseed
1 – 2 tbsps water
pinch sea salt
Chicken Satay Marinade with Native Desert & Finger Lime
1 kg free range chicken tenderloins
1/4 cup coconut cream
2 tbsps tamari or soy sauce
1 tbsp fish sauce
1 long red chilli, deseeded
Juice of 1 lime
2 tsps Desert Lime Native Fruit Powder
2 tsps Finger Lime Native Fruit Powder
1 clove garlic, crushed
1 tbsp freshly grated ginger
3 kaffir lime leaves, removed from spine
Pinch sea salt
Olive or coconut oil for cooking
Small bamboo skewers, soaked in water
- To make the wattleseed peanut sauce, combine all ingredients in a small bowl and stir until well combined. Stir in 1 – 2 tablespoons of water and set aside in the refrigerator.
- Cut chicken tenderloins in half, lengthwise and thread tenderloin halves onto skewers. Layer evenly in a flat dish or container and set aside in the refrigerator while you make the marinade.
- In a food processor bowl, add coconut cream, tamari or soy sauce, fish sauce, chilli, Desert Lime and Finger Lime, garlic, ginger, lime leaves and sea salt. Blitz until well combined.
- Pour marinade over chicken skewers and marinate for at least 21/2 hours to overnight.
- Preheat a fry pan, grill pan or bbq grill to medium high heat. Cook skewers in batches, turning occasionally, until chicken is completely cooked through.
- Serve immediately with native Wattleseed Peanut Sauce, lime wedges, coriander sprigs and fresh chilli.
- Try replacing chicken with pork, beef, lamb or vegetables, or your own meat and vegetable combinations.
- Try replacing peanut butter with almond butter to give your peanut sauce a different flavour.
- Store leftover skewers in the refrigerator. They’re just as tasty served cold or as a lunchbox snack.
Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie