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This dish begins slowly with a fridge marinade, but things move fast after that
Start by making the satay sauce. Add all the ingredients for the satay sauce to a blender. Blend for just four to five seconds to combine but leave some texture in the sauce.
Scrape into a small bowl and set aside. Slice the chicken thighs into even-sized pieces and place in a large bowl. Add one tablespoon of the satay sauce and one tablespoon of vegetable oil, then season with salt and stir to coat the chicken evenly. Place in the fridge to marinate for at least two hours.
Preheat the oven to 190 degrees. Place a large nonstick pan on a medium to high heat and add the oil. Thread the chicken pieces on to the skewers evenly, three or four pieces per skewer, and place in the pan. Cook for three to four minutes until golden brown, then turn and cook on the other side for three to four minutes until golden brown.
Remove from the pan and place in the oven on an oven tray to finish cooking for eight minutes at 190 degrees until cooked through. Remove the tray from the oven and use a pastry brush to add more satay sauce to the skewers. Place on a serving board and serve with the remaining satay sauce on the side. Garnish with spring onions, chilli and fresh coriander leaves.
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