Satay Chicken Skewers

Scrum-diddly-umptious Satay Chicken Skewers
Recipe from Latte girl!

This made 5 skewers, more than enough for two people, but it depends on the size of the chicken breasts you use. You can easily double or treble the recipe if you're feeding more people. The longer you can leave the chicken to marinate the better it will be.

You will need:

2 chicken breasts (6 points = 3 points per person)
1 large onion (0)

For the marinade:
2 tablespoons peanut butter (I used Kraft Light Smooth)
1 tablespoon soy sauce
1/3 cup Carnation Light and Creamy Evaporated Milk
2 tablespoons brown sugar
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon crushed chilli
1 tablespoon lemon juice
Pinch of chicken stock powder (6 points for the whole sauce = 3 points per person)

Soak four bamboo skewers in cold water while you prepare the chicken and sauce.

Cut off any fat from the chicken and cut the flesh into rough cubes. Peel and chop the onion into wedges.

Place all the ingredients for the sauce in a jug and whisk together. You might need to put it in the microwave for 30 seconds to let the peanut butter soften a little.

Thread the chicken and onion on to the bamboo skewers in whatever manner you please - I like to start with a piece of onion, then several pieces of chicken, then more onion. You may wish to be more methodical.

Place the skewers into a container and pour the sauce over them. Place a lid on the container (make sure it's on tight!) and shake the container to evenly distribute the marinade. Check to see the skewers are evenly coated. Place in the fridge for at least half an hour - overnight is even better!

Preheat your BBQ. When the plate is hot, gently place the skewers on the BBQ and close the lid (if you have one - I find this helps cook the chicken more thoroughly). Turn them after about seven minutes. Keep cooking and turning until they are brown all over and cooked through. (Nothing is worse than pink chicken!)

You could cook these in the oven if you don't have a barbecue. Make sure the oven is very hot, and have them on a tray so you can turn them easily. It will probably take about half an hour to cook them, depending on how hot your oven is.

Serve to two very lucky people.

I served 2 skewers (6 points) with a small helping of lemon couscous (2 points), point free vegetables stirfried with a little garlic and chicken stock, and a juicy cob of corn. I've also served these with jasmine rice, and with baked potatoes. You can also put red capsicum and zucchini on the skewers with the chicken and onion if you want.

This is one of the best recipes ever. Now it's yours