Chicken Satay & Chilli Courgette Skewers
A vibrant and flavorful dish featuring tender marinated chicken skewers grilled to perfection alongside charred courgette slices tossed with a hint of chili. This high-protein meal is ideal for a summer barbecue or a quick, healthy weeknight dinner.
Ingredients
- 500 g boneless skinless chicken breast or thigh cubed
- 2 tbsp soy sauce
- 2 tbsp smooth peanut butter
- 1 tbsp fresh lime juice
- 1 tbsp honey or brown sugar
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 0.5 tsp ground turmeric
- 0.5 tsp chili flakes or to taste
- 2 medium courgettes sliced into 1/2-inch rounds
- 1 tbsp olive oil
- salt to taste
- black pepper to taste
- 8 wooden skewers soaked in water
Instructions
- In a medium bowl, combine soy sauce, peanut butter, lime juice, honey, minced garlic, grated ginger, and turmeric. Whisk until well combined to create the marinade.
- Add the cubed chicken to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- While the chicken marinates, pre-soak wooden skewers in water for at least 20 minutes to prevent them from burning on the grill. Slice the courgettes into 1/2-inch thick rounds.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken onto the soaked skewers, placing approximately 4-5 pieces per skewer.
- In a separate bowl, toss the courgette slices with olive oil, chili flakes, salt, and pepper until evenly coated.
- Place the chicken skewers on the preheated grill and cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and has a nice char.
- Alongside the chicken, grill the chilli courgette slices for 2-3 minutes per side, until they are tender-crisp and slightly browned.
- Remove from the grill and serve hot, optionally garnished with fresh cilantro or extra lime wedges.
Notes
For best flavor, marinate the chicken overnight. If using wooden skewers, soak them in water for at least 20 minutes before threading to prevent burning. Serve with extra peanut dipping sauce, fresh lime wedges, or a side of jasmine rice.