INGREDIENTS 

• 12 x 18cm bamboo skewers
• 400ml tin full-fat coconut milk - not light or reduced fat
• ½ jar Sacla’ Vegan Chilli Pesto
• 1 tbsp. mild curry powder
• Salt to taste
• 500g skinless, boneless chicken thighs, trimmed & cut into 36 pieces
• 180g chunky or smooth peanut butter
• 3 tbsp. lime juice, about 1 medium lime
• 1 lime, cut into 4 wedges, optional
• 1 tbsp. soy sauce
• Few peanuts, chopped, optional

INSTRUCTIONS

1. Immerse the skewers in a jug of water to stop them burning when under the grill. Leave for at least 1 hour or longer, if you can.
2. Stir the coconut milk well to combine. Measure 60ml into a bowl for the marinade and put the remaining 340ml into a small pan for the peanut sauce.
3. For the marinade, whisk 2 rounded tbsp. of the Sacla’ Vegan Chilli Pesto, the curry powder and salt into the bowl of coconut milk. Mix in the chicken and leave to marinade.
4. Whisk the peanut butter into the pan of 340ml of coconut milk until smooth. Add the remaining 4 rounded tbsp. Sacla’ Vegan Chilli Pesto, the lime juice, soy sauce and salt. Simmer over a very low heat for 4-5 minutes until thickened, stir occasionally until it lightly coats the back of the spoon. Don't boil! Set aside.
5. Push 3 pieces of chicken onto each skewer so they’re just touching but not tightly packed. Place, spaced apart, on a foil-lined baking tray.
6. Preheat the grill with the shelf up high. Grill the chicken for 4 minutes on one side, turn over and cook for 4-5 minutes until slightly charred and no pink remains in the middle. Serve with lime wedges.
7. Reheat the peanut sauce for 1-2 minutes over a low heat. Add a splash of water if too thick, tip into a bowl, scatter with peanuts and serve with the chicken.