Serves 4 
Prep 30 min | 
Cook 20 min
Ingredients
- ¼ cup vegetable oil
- 3 cloves garlic, crushed
- 1 tbsp grated ginger
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 600g chicken thigh fillets
- 250ml AYAM™ Satay Sauce
- ½ cup coconut milk
- 2 tsps AYAM™ Sambal Oelek Paste
- Salt flakes, to taste
- Lime wedges, for serving
Pineapple Salsa:
- 1 Lebanese cucumber, seeded and finely diced
- 1 small red onion, finely diced
- ¼ pineapple, finely diced
Method
- Combine oil, garlic, ginger, coriander and cumin.
- Cut chicken into bite-sized pieces, add to oil mixture, mixing well to combine, cover and refrigerate for at least 30 minutes.
- Meanwhile, make Pineapple Salsa: combine all ingredients and set aside.
- Combine satay sauce, coconut milk and sambal oelek in a small saucepan and bring to a simmer. Set aside to keep warm.
- Heat barbecue or char-grill pan to hot.
- Thread chicken onto skewers, sprinkle with salt and grill for about 2 minutes each side, until just cooked through.
- Serve with Pineapple Salsa, satay sauce and a lime wedge on the side.
