Satay chicken

Fast 800. Serves 4. 8 steps

1 tablespoon olive oil		mix		thread onto skewers (presoaked, if wooden); work quickly as the lime juice will 'cook' the chicken	grill 4 minutes each side or until done, 74℃C
1 lime's juice
1/2 teaspoon chilli flakes
ground pepper
2 teaspoons dark soy sauce
525g boneless chicken thighs	cut into strips	toss well
satay sauce
60g crunchy peanut butter			heat gently until peanut butter softens and the mixture becomes glossy and thickened
4 tablespoons water
1 tablespoon dark soy sauce
15g fresh ginger	peeled, finely grated

Breasts are easier to thread, but thighs come out juicier. To avoid dry thighs you need to monitor their temperature diligently, and remove the skewers one-by-one as they become ready. Make sure that the pieces on a given skewer are all the same thickness.

Apparently, yoghurt in the marinade will help retain juiciness.