02 Jan 2024
| easy | Serves
Preheat the Outback grill to 200°C
Add the peanut butter to a mixing bowl, then add the zest and juice of the lime.
Add the soy sauce, garlic, honey and curry powder and mix well into a smooth paste. Add a small amount of water if the paste is too thick.
Add two thirds of the mix into a small saucepan ready to make a dipping sauce later, leaving one third in the bowl to marinade the chicken.
Put the chicken breasts into a zip lock bag then bash it out all over with a rolling pin or meat mallet until flat.
Remove the chicken from the bag then cut into thin, even strips.
Add the chicken to the bowl of marinade and coat evenly by mixing the chicken in with your hands
Thread the chicken onto skewers in “S” shapes, like you are using a sewing needle. Place on the skewer rack.
Place the skewer rack on to the centre of the grill. Close the lid and allow to cook.
Check the chicken sporadically, turning occasionally to prevent charring.
Whilst the chicken is cooking heat the marinade in the saucepan on the grill. Add the coconut milk and stir to prevent sticking. Remove from the heat when a thick sauce consistency is formed.
Remove the chicken from the heat when the internal temperature reaches 75°C, approximately ten minutes
Serve the chicken with the dipping sauce, rice, a lime wedge and sliced spring onion.
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