Mini Chicken Skewers with Satay Sauce

I've decided to make hay while the sun shines so here's another fab BBQ or hot oven dish.  I like my satay to have some heat so I do add in chilli flakes.  Just watch out for the sharp skewers oh and of course peanut allergies. 

Ingredients

220g mini chicken fillets

2 tbsp soy sauce

2 tbsp sweet chilli sauce

4 tbsp peanut butter

4 tbsp coconut milk

Chilli flakes, optional

To serve coriander leaves and chopped peanuts. 

Method

Take the mini chicken fillets and slice any large ones into finger size lengths. Mix with the soy and sweet chilli sauce. Thread onto skewers, then place on a baking tray lined with baking parchment, cover with cling film and marinate in the fridge overnight or for a few hours if you are short on time.  

To serve, cook them in the oven at 200C for 10-12 minutes or until cooked through on the BBQ. For the dip, combine the peanut butter and coconut milk, I add a few chilli flakes at this point for a bit of extra heat. Scatter the skewers with coriander leaves and chopped peanuts, if you like. Serve with the dip.