Marinated chicken skewers with peanut and coconut dip & cucumber and chili salad

Name: Marinated chicken skewers with peanut and coconut dip & cucumber and chili salad
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 2 Portions
Ingredients: 250g g Chicken breast fillet; 1 tbsp. Fresh ginger, grated; 1.5 Garlic, chopped; 1.5 tbsp. Soy sauce; 1 tbsp. Honey; 0.5 tbsp. Lime juice; 1 tbsp. Olive oil; 50g g Peanut butter; 100ml ml Coconut milk; 0.5 tbsp. Soy sauce; 0.5 tbsp. Lime juice; 0.5 tsp. Honey; 0.75 tsp. Chili paste (to taste); 0.5 Large cucumber; 0.5 Red chili (deseeded and finely chopped); 0.75 tbsp. Rice vinegar; 0.5 tsp. Honey; 0.5 Spring onion, sliced into rings

55 min
- Preparation 40 min
- Cooking 15 min

Recipe for WMF Profi Plus Contact Grill Perfection

Ingredients

2 People

For the chicken:
500 g Chicken breast fillet
2 tbsp. Fresh ginger, grated
3 Garlic, chopped
3 tbsp. Soy sauce
2 tbsp. Honey
1 tbsp. Lime juice
2 tbsp. Olive oil
Salt and pepper
Wooden skewers (previously soaked in water)
For the peanut coconut dip:
100 g Peanut butter
200 ml Coconut milk
1 tbsp. Soy sauce
1 tbsp. Lime juice
1 tsp. Honey
1.5 tsp. Chili paste (to taste)
For the cucumber and chili salad:
1 Large cucumber
1 Red chili (deseeded and finely chopped)
1.5 tbsp. Rice vinegar
1 tsp. Honey
Fresh coriander leaves (optional)
Salt and pepper
For serving:
1 Spring onion, sliced into rings
Sesame seeds (toasted)
Lime wedges

Preparation

Step 1

Cut the chicken breast fillet into long strips. In a bowl, mix together the ginger, garlic, soy sauce, honey, lime juice and olive oil. Add the chicken strips and mix well. Cover and keep in the fridge for at least 30 minutes.

g Chicken breast fillet

tbsp. Fresh ginger, grated

Garlic, chopped

tbsp. Soy sauce

tbsp. Honey

tbsp. Lime juice

tbsp. Olive oil

Salt and pepper

Step 2

In a small saucepan, combine the peanut butter, coconut milk, soy sauce, lime juice, honey and chili paste. Heat over a low heat, stirring until the mixture is well combined and has a creamy consistency. Set aside.

g Peanut butter

ml Coconut milk

tbsp. Soy sauce

tbsp. Lime juice

tsp. Honey

tsp. Chili paste (to taste)

Step 3

Cut the cucumber into thin slices or cut into noodles using a spiral cutter. In a bowl, mix the cucumber slices with the chopped chili, rice vinegar, honey, salt and pepper. Optionally add fresh coriander leaves.

Large cucumber

Red chili (deseeded and finely chopped)

tbsp. Rice vinegar

tsp. Honey

Fresh coriander leaves (optional)

Salt and pepper

Step 4

Preheat the grill. Thread the marinated chicken strips onto the wooden skewers. Grill the skewers on the barbecue over a medium heat for about 10-12 minutes, turning occasionally, until the chicken is cooked through and golden brown.

Step 5

Arrange the chicken skewers on a serving plate. Garnish with spring onions, toasted sesame seeds and a squeeze of lime juice. Serve the cucumber and chilli salad alongside and serve the peanut and coconut dip in a small bowl.

Spring onion, sliced into rings

Sesame seeds (toasted)

Lime wedges