750gms chicken meat – I prefer thighs
½ cup coconut cream
½ cup peanut butter – smooth
1 teaspoon lemon or lime juice
1 teaspoon soya sauce
1 teaspoon brown sugar
¼ teaspoon cayenne pepper
Dice meat into 1cm (1/2 inch) cubes. Try to keep them all the same size.

Mix sauce ingredients together.

Taste sauce to check seasoning – I sometimes add a bit extra cayenne pepper or soya sauce. If it’s too thick, add a bit extra coconut cream. – it should be thin enough to brush on chicken, but thick enough to stick.

Reserve half the sauce in another dish for dipping the cooked satay in. Marinate the chicken in the remaining sauce for an hour or two. While the chicken is marinating, soak some wooden skewers in water so they don’t burn on the BBQ.

Thread the chicken cubes onto skewers and BBQ on a medium heat until cooked through and a little bit crispy on the edges. Brush with marinade while cooking. Discard any unused marinade.

Serve with dipping sauce as an appetiser, or with rice and other side dishes for a main meal.