This is my mum’s BBQ Chicken Satay recipe – This recipe originally came from a Womans Weekly Recipe book made in the 90′s and has been adapted to our particular tastes - as my mum is allergic to Garlic so she leaves that out! And I don’t usually put in cumin


Ingredients:
4 Skinless Chicken Breasts – cut into long strips, or small cubes pending if you are making big or little sticks
Wooden Skewers – soaked for atleast 30 minutes.


Marinade:
1/3 cup Soy Sauce
1/2 cup Honey
1/2 teaspoon Chilli Powder
1/2 teaspoon Curry Powder
1 teaspoon Cumin Powder (I often leave this out)
1 teaspoon Paprika
2 cloves Garlic – Crushed (my mum leaves this out!)


Instructions:
Combine all ingredients for the marinade. Taste test and add a little more honey or chilli pending taste. 
(I always add a little more honey and chilli)
Add Chicken and marinate for atleast 1 hour (up to 6 hours is best!)
Cover with clingfilm and place in fridge – stir halfway through.

Skewer Marinated Chicken onto soaked wooden skewers. Discard Marinade

Cook on BBQ to perfection.

Eat them up as they won’t last long!


NOTE:
We often serve this with a Peanut Satay Sauce (out of a can!!) I don’t know it’s name but my mum gets it from Coles Asian food section.