Chicken Satay Skewers with Peanut Dipping Sauce

1. If using wooden skewers, soak in water for 30 minutes before cooking to prevent burning.
2. In a large bowl, combine the turmeric, cumin, coriander, smoked paprika, soy sauce, honey, oil, garlic, ginger and Murray River Salt Pink Flakes. Mix well.
3. Add the chicken strips and toss to coat evenly. Cover and marinate in the fridge for at least 1 hour, or overnight for best results.
4. Thread the marinated chicken onto skewers.
5. Heat a BBQ grill or grill pan to medium-high heat. Lightly oil the grates.
6. Cook skewers for 4-5 minutes each side until cooked through, caramelised and slightly charred at the edges.
7. While the chicken cooks, prepare the peanut sauce by combining all sauce ingredients in a small saucepan over low heat. Stir until smooth, adding warm water a little at a time to reach your desired consistency.
8. Remove skewers from the heat and finish with a pinch of Murray River Salt Pink Flakes.
9. Serve immediately with peanut dipping sauce, cucumber, lime wedges and fresh coriander.

Tips

• Chicken thighs will always outperform breast here. They stay juicy on the grill and handle the char better.
• The peanut sauce thickens as it cools. Make it just before serving or reheat gently with a splash of water.
• Overnight marinating makes a noticeable difference if you have the time.
• Murray River Salt Pink Flakes as a finisher adds a delicate crunch that lifts the whole dish.