English (UK)
English (UK)
Ingredients
8 el Hela Original satésaus
600 g chicken fillet
8 potato pickers
1 lime
1 bunch of fresh coriander
Preparation
Cut the chicken fillet into equal pieces and thread it onto the skewers.
Brush the chicken lightly with oil and season with pepper and salt.
Grill the chicken satay on a grill pan, barbecue or in the oven until golden brown and cooked through. Turn regularly so the chicken cooks evenly.
Meanwhile, heat the Hela Original satésaus. Place the grilled chicken satés in a bowl and spoon the hot satésaus over it, or serve it separately.
Garnish with fresh coriander and serve with slices of lemon to squeeze over for a fresh touch.
