Marinated Chicken with Cream Satay Sauce




NZ Gourmet Gift Creamy Satay Sauce
4 skinless, boneless chicken breasts (175 g each)          

For the marinade:

1 level TBS clear honey
1 TBS Japanese soy sauce
A few drops Tabasco sauce
1 clove garlic, crushed
1 level TSP fresh ginger root
Bamboo skewers (soaked) or metal skewers


Put all the marinade ingredients in a bowl and whisk them thoroughly together. Cut the chicken breasts into strips length-ways: you should get about 8/9 strips from each chicken breast.

Put the strips into the marinade, tossing until they are well coated. Cover the bowl and leave it aside for at least 30 mins – (2-3 hrs would be better).

Soak bamboo skewers in warm water for about 30 mins. Pre-heat grill to highest setting for at least 6 mins.

Thread the strips of chicken (3 or 4 pieces) on to each skewer, threading them in a loose S shape.

Then put them about 7.5cm under the grill giving them about 3 mins on each side. Serve with Creamy Satay Sauce and steamed rice.