Fire up some flavour on your Heatlie!
These Chicken Satay Skewers are a delicious and easy dinner idea that really utilises the high heat of a Heatlie hot plate. Give them a go!
Credit to Recipe Tin Eats for the recipe.
Ingredients
- 400g coconut milk
- Bamboo skewers
Marinade:
- 600g chicken thighs, boneless skinless, cut into 2cm pieces
- 1 tbsp curry powder
- 1 tsp white sugar
- 2 tsp red curry paste
- 1 tsp salt
Serving:
- Lime wedges
Method:
-
Mix together the chicken and marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
-
Thread onto skewers. 5-6 max per skewers depending how long your skewers are.
-
Heat both burners on your Heatlie to high and cook skewers turning once golden browned, usually a few minutes each side.
- Enjoy!
