Thai Coconut Chicken Satay

Lamb Pita


4 boneless skinless Blue Goose pure foods chicken breast, thinly sliced diagonally in 5 strips
1 can full fat coconut milk
1in. piece ginger, peeled and grated
2 garlic cloves, chopped
1 lime, zest and juice
3 Tbsp soy sauce
2 tsp fish sauce
2 tsp ground coriander
3 Tbsp fresh cilantro
1 cup of your favourite peanut sauce or sweet chili Thai sauce

Cooking Instructions

1. Place all ingredients from coconut milk up to fresh cilantro in a large Pyrex dish pan blend well. Place chicken skewers in dish, making sure to pre and coat all pieces. Place in fridge and marinate between 3 and 24 hours — the longer the better.

2. Set oven to 400 degrees.

3. Heat bbq to medium high and grill pieces until nice char marks form and begins to look cooked, approx. 5–8, turning frequently.

4. Remove to a baking sheet and transfer to oven for 10–12 minutes.

5. To serve place on a tray, sprinkle with cilantro and serve with sauces and steamed rice.

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