BBQ Chicken Satay And Noodle Salad

8 Chicken Breast (about 1 kg), cut in 2 cm squares


  • 3 Lemongrass stems, white part finely chopped
  • 1 Onion large, chopped
  • 6 Garlic cloves, chopped
  • 3 Chilli, finely chopped
  • 2 tsp Cumin powder
  • 4 tsp Coriander powder
  • 1 tsp salt
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 100 ml Vegetable oil


  • 200g Smooth Peanut butter
  • 400ml Coconut Milk
  • 200ml Water
  • 3 tbsp Sweet Chilli Sauce
  • 1.5 tbsp Soy Sauce
  • 3 tsp Lemon Juice

Noodle Salad

  • 250g Medium Noodle
  • 1 Carrot, shredded
  • ½ Cucumber, deseed and shredded
  • 1 Green Pepper, julienne
  • 1 Red Pepper, julienne
  • 4 Green Onion, white part, julienne
  • Coriander, chopped
  • Red Onion, sliced
  • 2 Chilli, fine chop


  • 1/3 Cup Olive Oil
  • 1 tbsp Sesame Oil
  • Ginger
  • 3 tbsp apple cider vinegar
  • Zest and juice of half an orange
  • 1 tbsp ginger
  • ¼ tsp garlic powder
  • ½ tsp salt
  • ½ tsp sesame seeds

Mix chicken with marinade in a Ziplock bag and leave in fridge for 1 hour. Then place chicken on skewers and place on BBQ turning frequently until browned. Then move to indirect heat to finish cooking.

Place ingredients for the sauce in a pot and bring to a simmer. It will reduce and thicken. After 5 mins, remove from the heat and it will thicken further.

Place skewers on a platter and drizzle over some satay sauce. Serve the remaining sauce in bowls.

Mix dressing ingredients in a dressing bottle and shake well.

Marinade the shredded vegetables for 15 mins in some dressing. Then toss in cooked noodles with some more dressing. Place on a platter and garnish with coriander.

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