Prep
10 mins, plus 2-3 hrs to marinateBake
15 minsServes
4Difficulty
Easy
About
A little Lyle's Black Treacle gives that signature depth of flavour to this simple chicken satay dish. Yum!
How to make this recipe
To make the satay sauce put the Lyle's Black Treacle into a large mixing bowl (not a metal one) with the peanut butter, chilli sauce, soy sauce and lemon juice. Spoon half this mixture into a small serving bowl, stir in 2 tbsp just-boiled water, then cover and set aside to serve with the meal.
Add the chunks of chicken to the rest of the satay sauce in the bowl. Mix well, then cover and refrigerate for 2-3 hours (or overnight, if preferred).
When ready to cook, preheat the barbecue or grill. Thread the chicken onto soaked wooden kebab sticks or skewers. Barbecue or grill, turning often, for 8-10 minutes, or until the chicken is done. (Test with a sharp knife - there should be no trace of pink juices).
While the chicken is cooking, make the salad dressing by mixing together the Lyle's Black Treacle with the olive oil, lemon juice and mustard in a salad bowl. Season with salt and pepper. Add the carrot, radish, spring onions, lettuce and beansprouts. Toss together and serve with the chicken skewers and reserved satay sauce.
Ingredients – 6 items
1
Ingredients
Lyle’s Black Treacle
Crunchy peanut butter
Sweet chilli sauce
Light soy sauce
Lemon juice
Skinless chicken breasts
For the salad
Lyle’s Black Treacle
Light olive oil
Fresh lemon juice
Dijon mustard
Carrot, pared into strips
Radish
Spring onions
Little Gem lettuce, shredded
Beansprouts
Salt and freshly ground black pepper
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