Serves 4

Chicken Satay Tortillas

  • Prep Time 25 Minutes
  • Cooking Time 1 Hour 10 Min
  • Method Direct Heat
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Ingredients

  • 4 Chicken Breasts
  • 750Ml Coconut Milk, Juice Of
  • 1 Lime, Juice Of
  • 2 Tbsp Red Curry
  • 1 Garlic Clove4 Tortillas
  • Tortilla Fillings
  • Daikon, Slices Of
  • Carrot, Slices Of
  • Cucumber Chopped Into Chunks
  • Bunch Of Fresh Coriander, Finely Chopped
  • Small Bunch Of Mint, Finely Chopped
  • Roasted Sesame Seeds
  • Chilli Finely Chopped
  • Peanut Sauce
  • 340G Coarse Peanut Butter
  • 250Ml Coconut Milk
  • 2 Tbsp Red Curry Powder
  • ½ Tsp Cumin
  • 1 ½ Tsp Sugar
  • 1 Lime, Juice Of
  • 1 ½ Tbsp Fish Sauce

Nutrition

Instructions

  1. Cut Each Chicken Breast Into Three Equal Pieces. To Make The Marinade Mix The Coconut Milk, Lime Juice And Red Curry Together.
  2. Peel And Chop The Garlic And Stir It In.
  3. Add The Chicken Pieces Into The Marinade, And Allow Them To Stand For Half An Hour.
  4. Whilst The Chicken Is Marinating, Prepare The Peanut Sauce. Stir The Peanut Butter, Coconut Milk, Red Curry Powder, Cumin, Sugar And Lime Juice Altogether – And Season With Fish Sauce.
  5. Put The Chicken Pieces On Skewers And Add The Carrot And Daikon Slices.
  6. On The Grill
  7. Prepare The Grill For Direct Heat (225-250°C). Brush Oil Onto The Grill And Place The Skewers On.
  8. Grill The Chicken For 6-8 Minutes On Each Side. At The Same Time Grill The Tortillas Until They Are Warm. Collect Tortillas. Add The Vegetables, Chicken, Roasted Sesame Seeds, Mint, Coriander And Chili And Top It Off With Peanut Sauce.
  • Marinating Time: 30 Minutes
  • Preparation Time: 25 Minutes
  • Braai Time: 6-8 Minutes
  • Total Time: 1 Hour 10 Min
  • Serves: 4
  • Skill Level: Easy
  • Cooking Method: Direct Heat
  • Braai Temperature: 225°C-250°C
  • Equipment: Precision Grill Tongs

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