Satay Chicken Skewers With Cucumber Mint Salad

Ingredients

6-8 chicken thigh fillets
1 cup crunchy peanut butter
1 red chilli, finely chopped, plus extra to serve
2 tablespoons fish sauce
1 clove garlic, crushed
½ cup coconut milk
2-3 tablespoons white vinegar
¼ cup kekap manis (or soy sauce)
3-4 Lebanese cucumbers, sliced
small handful mint
100g feta, crumbled
4-5 radishes, chopped into wedges
juice of 1 lime
½ cup roasted salted peanuts, to serve
fresh lime, plus extra to serve

Succulent grilled chicken kebabs served with thick, sweet and salty peanuty sauce and a side of zingy cucumber and mint salad. Serve alfresco with a chilled glass of something lovely. Serves 4 (as a main).

Spike the chicken thigh fillets onto skewers to spread them flat, and season well with salt and pepper. Set aside to come to room temperature.
To make the dressing, put crunchy peanut butter, chilli, fish sauce, garlic, coconut milk, white vinegar and kekap manis in a small bowl, add 1/3 cup of hot water and stir to combine.
Check to season and add more vinegar or salt depending on your peanut butter. Set aside.
Put cucumber, feta and radishes into a bowl. Drizzle over the lime juice and olive oil and toss to combine. Check the seasoning and set the salad aside.
Preheat a grill or pan over medium-high heat. Grill the chicken thighs on both sides until cooked and the juices run clear.
Serve hot chicken skewers drizzled with the satay dressing and sprinkled with extra chilli and roasted peanuts with a few lime wedges and the cucumber salad on the side.