Serves - 4
Tips & hints
This recipe is using the Ultimate Satay Sauce for dipping. For the Ultimate Satay Sauce recipe, please click this link for your reference.
Barbecue is one of the time-honoured cooking traditions, best to let the meat cook slowly in low or medium flame/heat to prevent the meat being dried and chewy. Rest the meat 3-5 minutes before serving. A good barbecued meat should be slightly charred but succulent. Grilled onion, pepper, courgette, asparagus are also taste delicious with satay sauce.
4 bonesless chicken breasts, cut the chicken lengthwise and approximately 1cm thick long strips
A brunch of short barbecue bamboo skewers
4 tbsp Jimmy’s sate sauce
2 tbsp plain yoghurt
1 or 2 tbsp honey according to taste
Grated 4cm thick ginger
Grated 4 cloves of garlic
1/2 tsp turmeric powder
1/2 tsp cumin powder
Marinated chicken strips with all the marinade ingredients overnight or at least 3 hours.
Rinse the bamboo skewers with water before skewing the chicken.
Take a piece of marinaded chicken concertinas through the bamboo skewer until all the chicken are on done.
Place the chicken skewers on a rack to drip off excess marinaded liquid while preparing the barbecue or grill.
If charcoal-grill, it is important to wait for the charcoal burn down first and almost smokeless before cooking.
Spread the burning charcoal evenly for the chicken to cook through properly.
Place the chicken skewers over the charcoal grill rack or under the electric grill, keep each swewer away from each other to let the heat through.
If using an electric grill, ensure the setting is medium heat.
Grill 3 minutes on the first side, turn the skewers over to grill for 2 munites, turn the skewers over and over to prevent the meat becoming over-charred.
Use a sharp knife or folk to put through the meat to test if any liquid from the meat is clear in colour without a trace of blood.
Serve with our Ultimate Satay Sauce.