Ingredients (Chicken)
-Skinless chicken thigh cutlets x 5
-Olive oil
-Culleys Smokey chicken rub
-Salt/Cracked pepper
Sauce
-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
