Method:
- Soak skewers in water for 20 minutes – this will help prevent burning.
- Blend all the ingredients, except the chicken. To a paste. Season to taste. Separate the sauce into two bowls. Reserve one bowl of sauce to serve as a dipping sauce
- Cut chicken thigh into bite size pieces.
- Marinate the chicken pieces in one bowl of the sauce for 30 minutes.
- Skewer chicken pieces onto bamboo skewers.
- Pre heat a Barbeques, grill or heavy grill pan on high heat
- Cook chicken skewers for 10-12 minutes or until cooked
- Serve with fresh lime, the reserved Satay dipping sauce and MC2
- Note: Great for finger food, Barbeques or a light lunch with a crisp salad
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