750 g boneless chicken breast, skinned and cut into 2.5 cm pieces
4 tbsp dry sherry
3 tbsp light soy sauce
4 tbsp olive oil
1 to 2 tsps Worcestershire sauce
dash of Tabasco
1 clove garlic, sliced
2.5 cm piece fresh root ginger, crushed
3 black peppercorns
coriander leaves
lime or lemon wedges
1 quantity Sate sauce, see our internet recipe
4 tbsp dry sherry
3 tbsp light soy sauce
4 tbsp olive oil
1 to 2 tsps Worcestershire sauce
dash of Tabasco
1 clove garlic, sliced
2.5 cm piece fresh root ginger, crushed
3 black peppercorns
coriander leaves
lime or lemon wedges
1 quantity Sate sauce, see our internet recipe
method
1. Combine all the ingredients for the barbecue marinade.
2. Place the marinade and chicken in a large bowl and stir well to coat the chicken.
3. Cover and chill overnight or for 8 hours, stirring occasionally.
4. Thread the chicken onto 6 skewers. Place on the metal grid and cook for 10 minutes, basting and turning frequently.
5. Garnish with coriander and lime or lemon, and serve with sate sauce.
2. Place the marinade and chicken in a large bowl and stir well to coat the chicken.
3. Cover and chill overnight or for 8 hours, stirring occasionally.
4. Thread the chicken onto 6 skewers. Place on the metal grid and cook for 10 minutes, basting and turning frequently.
5. Garnish with coriander and lime or lemon, and serve with sate sauce.
serving amount
serves: 6
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