Chicken Satay Recipe

Cut the chicken thigh meat into long, thin strips, then add it to the marinade, ensuring each piece is well coated.

Tightly seal the bowl with cling wrap and place it in the fridge. Let the chicken marinate for at least 4 hours, or even longer if you have the time.

While the chicken marinates, you can start on the sauce. Look for a good quality ready-made satay sauce; I like to use Lee Kum Kee.

Seal the sauce bowl with cling wrap and set it aside until you're ready to serve. Before serving, warm the satay sauce in the microwave, covered slightly, for about 1 1/2 to 2 minutes.

When you're ready to grill, thread the marinated chicken strips onto the soaked bamboo skewers. I find it easiest to pierce the long strips in an undulating pattern. Set the skewered chicken aside.

Preheat your oven to 200 °C on the grill setting.