BBQ Recipe 1 – Mango & Coconut Chicken Skewers

The first BBQ recipe of the week is here!  Why not give it a go and let us know what friends and family had to say about it?
Needless to say you can get all the ingredients here at the Farm Shop Lyne and Martin’s Butchers!

Prep: 10 minutes  |  Cooking: 20 minutes
4 servings

Courtesy of



  • 800g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 1/2 cup mango chutney
  • 1 tablespoon crunchy peanut butter
  • 1 tablespoon soy sauce
  • 270ml can light coconut cream
  • 100g salad leaf mix
  • 3 radishes, thinly sliced
  • 1 cucumber, peeled, thinly sliced
  • 2 teaspoons salad dressing

 Also, you’ll need 8 pre-soaked bamboo skewers.

  1. Thread chicken evenly onto 8 skewers. Combine chutney, peanut butter and soy sauce in a bowl. Transfer 2 tablespoons mixture to a small bowl. Brush mixture over chicken skewers. Reserve remaining mixture.
  2. Heat a well-oiled barbecue or chargrill pan over medium heat. Cook skewers, in batches, for 3 to 4 minutes each side or until browned and cooked through.
  3. Meanwhile, place coconut cream and reserved mango chutney mixture in a small saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until reduced by half and mixture has thickened slightly.
  4. Place salad mix, radish, cucumber and dressing in a bowl. Toss to combine. Place skewers on a platter. Drizzle with a little coconut mixture. Serve with salad and remaining coconut mixture.

This is a nice twist to the usual grilled chicken with an enhanced version of chicken satay.

People allergic to nuts, beware!

Tags: ,

Categories: Seasonal

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