Welcome to this week’s Romance Writer’s Weekly Blog Hop. If you’ve arrived from Jenna Da Sie’s blog, hi, and thanks for joining me!
This week the authors of Romance Writers’ Weekly are sharing recipes. We’re posting our favourite barbecue food – just in time for the sun to come out 🙂
Before I start, can I just say that I LOVE barbecues. There’s something about lighting that grill that makes me smile every time. We have a gas grill, the pride and joy of Mr Elks, and it’s a thing of beauty. So whenever I get the chance I’ll shove some food in the fridge to marinade, toss a salad together and we’ll eat al-fresco. If I can pour a cheeky glass of Prosecco to go with it, I’m pretty much in heaven. And this recipe is one of my faves. It’s loved by all the family – the kids included. Hopefully I don’t have to put a huge disclaimer, but obviously if you, or anybody you’re cooking for, has a nut allergy, then SKIP THIS ONE!
Without further ado, I present my recipe for Chicken Satay Skewers. Hope you enjoy it!
BARBECUE CHICKEN SATAY SKEWERS (feeds 4)
1 tbsp peanut butter (smooth or crunchy – I use both)
4 tbsp light soy sauce
2 tsp brown sugar
1 tbsp Curry powder
1 clove garlic, minced
1 tsp hot sauce
4 chicken breasts cut into 1 inch chunks
8 Wooden skewers (pre-soaked)
Mix the first 6 ingedients together into a satay sauce. Add the chicken pieces, and stir until all are covered with sauce. Cover with cling film and marinate in the fridge for up to 24 hours. I find the longer you marinate them, the better they taste. About 10 minutes before you’re ready to cook, thread the chicken pieces onto the pre-soaked skewers. Warm the barbecue up and then grill for around 5 minutes on each side, until the chicken is thoroughly cooked.
I like to serve with some boiled rice and an asian salad, but you can also eat these with wraps, grilled vegetables, or just on their own.
Now let’s hop over to Xio Axelrod’s blog to get some more mouthwatering recipes. And after that, be sure to check out some of her books!