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Ingredients (Chicken)

-Skinless chicken thigh cutlets x 5

-Olive oil

-Culleys Smokey chicken rub

-Salt/Cracked pepper


-1 x cup coconut milk

-1/2 cup fix & Fogg peanut butter

-2 TBSP soy sauce

-1 TBSP brown sugar

-1 TBSP Thai curry paste Yellow (Mild)

-1 TSP Garlic powder

-2 TBSP Lemon juice

-1 TSP Salt

-1 TSP Cracked pepper

-1 x red chili finely sliced

1-Rub chicken in olive oil then cover in salt, cracked pepper and culleys Smokey chicken rub

2-Grill each side of your chicken on a high temp over your BBQ for 2 mins per side. Note- If you

don't have a wood or charcoal BBQ a gas BBQ or fry pan are fine

3-Combine all your sauce ingredient's in a pot and heat on a medium temp. Heat for 10 mins well stirring until all ingredients have bonded together and you have a nice thick peanut sauce.

4-Preheat oven to 180 degrees on fan bake

5-Place your chicken thigh cutlets in a dish and cook for 20mins, for the last 5 mins add the satay sauce through the chicken and continue to cook

6-Serve your Thai style peanut satay chicken thigh cutlets


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