Prep Time
2h 30m
Cooking Time
6m each
Serves
4
Fuel
Gas
Ingredients
Method
01.
Combine the lime zest and juice, coconut oil, tamari, fish sauce, garlic, ginger, ground spices and salt in a large bowl and mix well. Add the chicken and toss until thoroughly coated in the marinade. Transfer the chicken and marinade to a large, sealable plastic bag and marinate for at least 2 hours, or refrigerate overnight.
02.
Soak 8 bamboo skewers in a shallow dish of cold water for at least 30 minutes. Drain.
03.
To make the cashew satay sauce, combine the cashews and almond butter in the bowl of a food processor and pulse until the nuts are well ground. Add the ginger and chilli and process until well blended. Add the tamari, sesame oil and maple syrup and blend well. Gradually pour in 4 tablespoons of water and pulse until the sauce becomes smooth. If the sauce is a little too thick, simply add more water. Set aside. Season with a little salt if desired
04.
Preheat the BBQ to medium–high.
05.
Thread the marinated chicken cubes onto the prepared skewers and season with salt and pepper. Grill the skewers, basting with the marinade, for 3 minutes on each side until browned and cooked through.
06.
Warm the satay dipping sauce, if desired. Scatter the coriander leaves over the skewers and serve with the lime halves and the satay sauce on the side.
