BBQ Chicken Satay Skewers with Maple Sauce

For the satay sauce:

• 5 tbsp crunchy peanut butter
• 20ml  dark soy sauce 
• 200ml coconut milk
• 80ml pure maple syrup
• ½ tsp ground coriander
• ½ tsp chilli flakes
• Juice of one lime

For the chicken skewers:

• 4 chicken breasts, cut into bite-size chunks
• 40ml tbsp dark soy sauce 
• 3 garlic cloves, peeled and crushed 
• 270 ml coconut milk
• 60ml pure maple syrup (preferably amber syrup for its rich taste)
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp ground ginger
• 1 tsp ground coriander

To serve:

• Handful of fresh coriander, chopped 
• Handful of roasted peanuts, chopped

To make the satay sauce:

1. Combine all the ingredients in a saucepan.
2. Heat through gently for 5 minutes, stirring continuously.
3. Remove from the heat and keep warm.

To make the chicken skewers:

1. Place all the ingredients for the chicken skewers in a large bowl.
2. Using your hands or a large spoon, mix the chicken for at least one minute.
3. Cover and leave in the fridge to marinate for at least 1 hour but preferably overnight.
4. Split the chicken between four skewers.
5. Brush a little oil onto your BBQ then heat until it smokes.
6. Place the skewers on the griddle and cook for 8-10 minutes until golden brown, turning a couple of times during cooking
7. Place the skewers on a plate, gently reheat the satay sauce and pour on the top of the skewers.
8. Top with fresh coriander and the roasted peanuts.