800g chicken thigh fillets, cut in 2½cm cubes
sea salt and freshly ground black pepper
lime halves, to serve
coriander leaves, to serve
2 tbsp coconut oil, melted
juice and zest of 2 limes
2 tbsp coconut aminos
1 tbsp fish sauce
2 cloves garlic, finely diced
2cm piece ginger, finely grated
1 tbsp ground turmeric
1 tsp maple syrup (optional)
Sexy Satay Sauce
150g cashew nuts
150g almond butter
2 tbsp coconut aminos or tamari
3cm piece ginger, finely grated
1 long red chilli, deseeded, finely chopped
1 tbsp extra-virgin olive or avocado oil
1 tbsp maple syrup
3 tbsp water, plus extra if needed
pinch of sea salt
Ingredients provided by:
Place 8 bamboo skewers in a shallow dish, cover with cold water and leave to soak for at least 30 minutes.
To make marinade, place all ingredients in a large bowl and whisk together well to combine. Add chicken pieces and toss until well coated. Transfer to fridge and leave to marinate for at least 30 minutes (or up to 2 hours).
For the satay sauce, combine all ingredients in a food processor and blend until smooth. If the sauce is a little too thick, simply add a little more water. Set aside.
Preheat a barbecue, chargrill pan or frying pan over medium heat. Thread marinated chicken cubes onto prepared skewers and season well with salt and pepper. Grill skewers, basting with marinade as you go, for about 3 minutes on each side, until cooked through and nicely charred on the outside.
Transfer cooked skewers to a serving platter, season with salt and pepper and scatter over coriander leaves. Serve with satay dipping sauce and lime halves.
Wine Match: Lawson's Dry Hills