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Dairy Free

BBQ Chicken Satay Skewers with Peanut Sauce

Broccolini & Peppers over Lime Rice

Cooking time

30 minutes




740 /serving

Chicken satay may be the perfect family dish: mild and full of peanut butter to please the kids, and complex and flavourful enough to hold an adult's attention. You’ll make a fragrant, creamy sauce from the peanut butter along with aromatic yellow curry paste, hoisin and coconut milk. We predict your whole family will love dunking their BBQ chicken skewers right into it! Serve the skewers with lime jasmine rice and grilled peppers and broccolini—all of which can be happily combined with the satay sauce, too.

We will send you:

  • 580g Chopped chicken thighs
  • 4 Garlic cloves
  • 1 Lime
  • 1 Bell pepper
  • 1 Bunch of broccolini
  • 315g Jasmine rice
  • 165ml Coconut milk
  • 18g Mild yellow curry paste
  • 30ml Hoisin sauce
  • 60g Peanut butter
  • 8 Bamboo skewers

Contains: Gluten, Peanut, Sesame Seeds, Soy, Wheat

You will need:

Small pot
Medium pot
Large grill pan
Salt & pepper
Total Fat
27 g
Saturated Fat
9 g
550 mg
Total Carbs
82 g
7 g
42 g
5 g
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Cook the rice
Heat your BBQ on high, making sure to oil it first. In a medium pot, combine the rice, 3 cups of water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, place the bamboo skewers in a shallow bowl and cover with water. Juice the lime. Core and cut the pepper into 1-inch strips. Mince the garlic. In a large bowl, combine the broccolini and peppers; drizzle with oil and season with S&P. Toss to combine.
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Prepare & grill the chicken
In a large bowl, combine the chicken and ½ the curry paste; drizzle with oil and season with S&P. Thread the chicken pieces onto the skewers (drain before using), leaving about at least an inch free at the bottom. Add the chicken* to the BBQ (or to a large grill pan on medium-high, drizzling with oil first); cook, 4 to 6 minutes per side, until cooked through (reserve the pan if using).
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Grill the vegetables
Add the vegetables to the BBQ (or to the reserved pan on medium-high, drizzling with oil first) and cook, 2 to 3 minutes per side, until charred and crisp-tender.
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Make the sauce
In a small pot, heat a drizzle of oil on medium. Add the garlic and cook, stirring constantly, 30 seconds to 1 minute, until fragrant. Add the peanut butter, hoisin sauce, coconut milk and remaining curry paste; season with S&P. Lower the heat to simmer and cook, whisking to combine thoroughly, 4 to 6 minutes, until the flavours have combined. Off the heat, whisk in ½ the lime juice.
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Finish & serve
To the pot of rice, add the remaining lime juice; season with S&P. Divide the finished rice, chicken skewers and grilled vegetables between your plates. Serve the peanut sauce on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.