Grilled Chicken Satay on Skewers, Served w/ Herbed Parmesan Risotto


Grilled Chicken Satay on Skewers, Served w/ Herbed Parmesan Risotto
Prep Time20 minsCook Time10 minsTotal Time30 mins
INGREDIENTS:
¼ cup Extra Virgin Olive Oil
2 Garlic cloves (Minced)
1 tsp Ginger Root (Minced)
2 lbs Skinless Chicken
½ cup Honey
12 tbsp Honey Mustard
2 cups Peanut, Cashew or Hemp Butter
2 tbsp Yellow Curry
1 Pack of Skewers (for chicken)
1 cup Tapioca Flour
1 pinch Sale & Lemon Pepper
2 cups Finely Shredded Coconut
8 Basil Leaves (Fine chop)
1

In medium bowl combine oil and garlic cloves, minced ginger (smashed), slice chicken into 1-1/2in wide by 3-inch strips and add chicken to oil, ginger and garlic bowl and rotate until chicken is coated with oil.

2

In separate bowl measure and mix in honey, honey mustard, nut butter, curry (yellow), salt and lemon pepper to taste. Add satay sauce to chicken bowl and rotate before skewering.

3

Once chicken is skewered, in flat dish add tapioca flour mixed with fine shredded coconut, dust each side of chicken skewer with dry mixture, the skewers should have just enough satay sauce for coconut/flour mixture to be dusted. Cook Skewers in the oven or on the BBQ. Serve with herbed parmesan risotto. Makes 4-6 servings.

Ingredients

INGREDIENTS:
 ¼ cup Extra Virgin Olive Oil
 2 Garlic cloves (Minced)
 1 tsp Ginger Root (Minced)
 2 lbs Skinless Chicken
 ½ cup Honey
 12 tbsp Honey Mustard
 2 cups Peanut, Cashew or Hemp Butter
 2 tbsp Yellow Curry
 1 Pack of Skewers (for chicken)
 1 cup Tapioca Flour
 1 pinch Sale & Lemon Pepper
 2 cups Finely Shredded Coconut
 8 Basil Leaves (Fine chop)

Directions

1

In medium bowl combine oil and garlic cloves, minced ginger (smashed), slice chicken into 1-1/2in wide by 3-inch strips and add chicken to oil, ginger and garlic bowl and rotate until chicken is coated with oil.

2

In separate bowl measure and mix in honey, honey mustard, nut butter, curry (yellow), salt and lemon pepper to taste. Add satay sauce to chicken bowl and rotate before skewering.

3

Once chicken is skewered, in flat dish add tapioca flour mixed with fine shredded coconut, dust each side of chicken skewer with dry mixture, the skewers should have just enough satay sauce for coconut/flour mixture to be dusted. Cook Skewers in the oven or on the BBQ. Serve with herbed parmesan risotto. Makes 4-6 servings.

Grilled Chicken Satay on Skewers, Served w/ Herbed Parmesan Risotto