Chicken satay with spicy pickled cucumber
600 g, (12 x 60g tenderloins)
Light canned coconut milk
½ cup(s), (125ml)
2 clove(s), crushed
2 tsp, finely grated
½ tsp, mild
1 medium, sliced
Rice wine vinegar
½ cup(s), (115g), chopped
Fresh red chilli
1 whole, finely chopped
2 tbs, chopped, plus extra leaves to serve
1 x 3 second spray(s)
- Place chicken, coconut milk, lime juice, garlic, ginger, sugar and spices in a large bowl. Season with salt and pepper and mix well. Set aside for 10 minutes.
- Meanwhile, combine cucumber and vinegar in a bowl and set aside for 10 minutes.
- Thread chicken onto 12 small wooden skewers. Lightly spray a barbecue grill or flat plate with oil and heat over medium heat. Cook chicken, in 2 batches, for 2-3 minutes each side or until golden and cooked through.
- Meanwhile, add pineapple, chilli and coriander to cucumber and toss to combine. Serve chicken with cucumber pickle, sprinkled with extra coriander.