ChillaxBBQ Chicken Satay Skewers

ChillaxBBQ Chicken Satay Skewers

In the spirit of fun, we here at ChillaxBBQ think it would nice to share our home-made recipes with you. We don’t want you to ignore us though, and not use our services – PLEASE!!! Now, we already did the Crispy Paprika Pork Belly Skin for you. But here now is one of our signature dishes, our ChillaxBBQ Chicken Satay Skewers.

We did these at one of our gigs recently and they were a resounding success. As usual, these really are rather simple to prep and cook.

Here we go ChillaxBBQ Chicken Satay Skewers.

This would make enough prawns for a party of about 20 easily.

You will need to do the following.

• Chop up 2Kg of fresh chicken breasts – you want thin strips, or cubes, and get them in a large bowl; and then add in
• 3 finely sliced shallots;
• 2 tablespoons of finely chopped garlic;
• 2 tablespoons of finely chopped ginger;
• 1/2 a jar of each of the following ground herbs – you know the 35g herb jars;
  • Coriander;
  • Cumin;
  • Turmeric;
• 10 or so finely chopped Coriander roots – go to Cold Storage or NTUC, and buy Chinese Parsley (this is Coriander and has the root on it still).

Get your hands in now and give that a really good stir round to coat all the chicken pieces in the marinade. Have a sniff of that, BOOM, how good! It should look like this. You need to let this sit and marinade for a few hours, the longer you can leave it the better.

Soak some bamboo skewers for a couple of hours to stop them burning when you hit the BBQ. When you’re ready to cook your ChillaxBBQ Chicken Satay Skewers, thread the chicken on to the soaked skewers, and basically get them charring on the coals. You can serve these with our peanut dipping sauce;

• 1 small tub of crunch peanut butter;
• 2 finely chopped chili padi;
• 1/2 a small carton of coconut milk;
• 1 finely sliced shallot;
• 1 finely sliced lemongrass stalk.

Mix all that together and serve with the skewers. If it is too thick, add a little more coconut milk.

Now you can serve the ChillaxBBQ Chicken Satay Skewers on the skewers, or as we tend to do, de-skewer them and give a little dusting of turmeric (Chef-shit) – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.