Satay and Coconut Chicken Breast Skewers with Green Apple Coleslaw and BBQ Kipfler Potatoes
Prep:  15 minutes
Cook:  20 minutes
Serves:  4
Average: 4 (3 votes)
Difficulty:
Cuisine:
Saved:
Asian
133
Recipe by: Lilydale
A wonderful springtime party idea, these satay and coconut chicken are made with mouth watering Asian flavours. This recipe is a must try.
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Satay and Coconut Chicken Breast Skewers with Green Apple Coleslaw and BBQ Kipfler Potatoes
Ingredients:
Chicken
Kipfler Potatoes
Green Apple Coleslaw
Method:
Chicken
  1. Preheat oven to 160° fan forced (180°C conventional). Cook Lilydale Breast Skewers as per instructions on pack. Set chicken aside on a plate covered with foil
Kipfler Potatoes
  1. Preheat a barbecue or char grill pan to medium-high heat. Lightly spray the potatoes with olive oil, sprinkle with ground coriander and season with salt and pepper
  2. Cook for 10 to 15 minutes, or until charred and cooked through
Green Apple Coleslaw
  1. For the coleslaw, in a medium bowl combine apple, cabbage, onions, currants, mint, lemon juice and mayonnaise. Serve skewers with potatoes and coleslaw, garnished with mint sprigs
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