Succulent Chicken Satay Skewers

What gorgeous weather we've been having lately! With the summer now in full swing everyone's enjoying the chance to get the BBQ out and sit outside to eat; what a difference a bit of sunshine makes.

I like most people certainly feel better when we have nice sunny days!

I'd never used black treacle in cooking before but this recipe from Lyle's was not only simple to make (and inexpensive) but it was also really, really tasty; yep this is a keeper.

Nothing says summer quite like the smoky-sweet flavour of a classic BBQ. Black treacle is perfect in summer for BBQ glazes, marinades and sauces, adding a distinctively dark colour, delicious burnt caramel flavour and moisture to summer dishes.

Lyle's Black treacle worked really well in this recipe, it added a nice depth of flavour to the dipping sauce too.

Lyle’s Black Treacle has launched its limited edition Sticky Summer BBQ limited edition Black Treacle tin which is available until July 2016 - the tin is so cute you must look out for one.

Yield: 4Author: Jan Bennett

Chicken Satay Skewers

If you’re quite hungry, serve the chicken and salad in warm pitta bread or with rice.

prep time: 10 minscook time: 15 minstotal time: 25 mins

ingredients:

For the Chicken Satay:

2 tbsp Lyle’s Black Treacle

100g crunchy peanut butter

4 tbsp sweet chilli sauce

1 tbsp light soy sauce

1 tbsp lemon juice

500g skinless chicken breasts, cut into chunks

For the salad:

1 tsp Lyle’s Black Treacle

2 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

1 carrot, pared into strips

8 radish, sliced

3 spring onions, thinly sliced

1 Little Gem lettuce, shredded

Handful of beansprouts

Salt and freshly ground black pepper

instructions

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 bean sprouts. Toss together and serve with the chicken skewers and reserved satay sauce.

NOTES:

Cooking time is plus 2-3 hours to marinade.

Created using The Recipes Generator

Pop over to Lyle's website to see their full range of products and don't forget to share your BBQ recipes on Twitter @welovebaking  using #LylesSummerSmiles


Disclosure: I was sent a BBQ kit to help make this recipe and received supermarket vouchers to cover cost of ingredients and my time writing up this post.