Chicken Satay Skewers with Burnt Lime.
Serves; 4.
Preparation time; 15 mins.
Cooks in; 25 mins.
Difficulty; medium.
This recipe combines a rich nutty flavour with a fresh citrus burst and is packed full of protein. Have the chicken satay skewers as a stand alone starter, BBQ meat offering or combine it with some delicious sides to make a complete lunch or evening meal. This marinade is packed full of goodness selecting specific ingredients to nourish your body. Most of these ingredients have great properties, but I have selected a few below to give more context as to why you should keep them in the recipe and not substitute.
Why chicken bone broth?
Gut health; Bone broth contains gelatin and collagen, which are rich in glutamine and glycine, which support gut health.
Bone health; Bone broth contains minerals like calcium, magnesium, and phosphorus, which are essential for strong bones.
Skin health; Bone broth contains collagen, which provides structure to skin, tendons, and ligaments. The body naturally produces less collagen with age, so bone broth may help improve skin elasticity.
Inflammation; Bone broth contains anti-inflammatory compounds like collagen, glutamine, and glycine.
Why cold pressed olive oil?
Cold-pressed olive oil is considered to be higher quality than other olive oils because it retains more nutrients, antioxidants, and aromatic properties.
Why sprinkle raw coriander over the chicken?
Coriander offers several antioxidants, which prevent cellular damage caused by free radicals. Its antioxidants have been shown to fight inflammation in your body.
Why raw honey?
Raw honey is less processed than regular honey, which means it retains more nutrients and antioxidants.
Ingredients.
4 chicken breasts (I allocate 1 per person which usually creates two skewers each).
8 skewers (preferably metal, if not make sure to soak your wooden skewers before placing in oven)
For the satay marinade;
1 Lime (juiced)
2 garlic cloves (diced)
Small amount of ginger (grated)
2 tablespoons of raw honey
4 spring onions (roughly chopped)
Handful of coriander (roughly chopped)
3 tablespoons of peanut butter (I use Pip & Nut; smooth or crunchy, I prefer smooth)
50ml of chicken bone broth (I use Freja, you could use a chicken stock. Bone broth has more nutritious power)
3 tablespoons of coconut yoghurt (I use Cocos which makes this recipe diary free, but you could also use greek yoghurt)
1 teaspoon of paprika
1 teaspoon of cayenne pepper
1 teaspoon of cumin
1 tablespoon of cold pressed olive oil
For serving;
1 Lime (burnt on a hot pan)
Handful of coriander (roughly chopped)
Hold back a touch of the marinade a above for extra dipping sauce if desired
Preheat your grill to 200 degrees or oven to 180 degrees. Chop the chicken breasts into chunks and set aside in the fridge.
To make the satay marinade combine the above ingredients in a large mixing bowl.(Set some aside into a different bowl should you want some dipping sauce)
Combine the chopped chicken with the sauce, mix thoroughly so the marinade has coated all of the chicken.
Optional step; if you can, set aside the marinated chicken in the fridge for a few hours (the longer the better).
When your ready skewer the chicken onto your metal or wooden skewers. (Tip; make sure the chicken has some space between each chunk to create an even cook.
Preheat grill to 200 degrees and place your chicken skewers on an oven tray. Cook for 25-30 minutes, or until chicken is cooked. You could also cook this in the oven at 180 degrees. The chicken should be a nice golden colour.
Slice your second lime in half and lay face down on a hot pan to create a subtle burn. Keep checking so it is not completely burnt.
Plate your satay chicken skewers and squeeze the burnt lime across them for an extra citrus punch.