Red Chilli Chicken Satay

Perfect for midweek meals or a summer dinner with friends, this is the chicken satay recipe we always come back to.

Ingredients:

Marinade:
700g boneless and skinless chicken thighs
100ml coconut milk
2 tbsp soy sauce
1 heaped tsp curry powder
1 tsp honey
1 heaped tsp Aioli Red Chilli

Satay sauce:
3 heaped tbsp peanut butter
200ml coconut milk
1 heaped tsp Aioli Red Chilli
2 tbsp soy sauce
1 tbsp fish sauce
Juice of 1 lime

Method:

1. Slice the chicken thighs into bitesize pieces.

2. To make the marinade, whisk together the coconut milk, soy sauce, curry powder, honey, and Aioli Red Chilli.

3. Add the chicken thigh pieces to the marinade, massage to ensure they are fully coated and refrigerate for up to 24 hours.

4. In the meantime, add the satay sauce ingredients to a saucepan and whisk to combine. Set the pan over medium-low heat and simmer for 5-10 minutes, stirring frequently until the sauce thickens. Remove from the heat and set aside.

5. Thread the chicken pieces on skewers to create kebabs. Cook the kebabs in the air fryer (200°C for 15-17 minutes) or on the braai (15-20 minutes) until cooked through.

6. Serve the kebabs with the satay sauce and enjoy.