Spicy Plantain and Chicken Satay Recipe

Name: Spicy Plantain and Chicken Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons ginger wine; 1 tablespoon light soy sauce; 2 tablespoons smooth peanut butter; 1 tablespoon mild red paprika; 1 pinch celery salt; 4 boneless chicken breast fillets (cleaned, fat cut off, and cubed); 3 firm plantains, semi-ripe; 1 lime, halved; salt, to taste; black pepper, to taste; 8 small fresh red chilies (chillies)

Servings: persons

6 tablespoons ginger wine
1 tablespoon light soy sauce
2 tablespoons smooth peanut butter
1 tablespoon mild red paprika
1 pinch celery salt
4 boneless chicken breast fillets (cleaned, fat cut off, and cubed)
3 firm plantains, semi-ripe
1 lime, halved
salt, to taste
black pepper, to taste
8 small fresh red chilies (chillies)

1
Place all the marinade ingredients in a small saucepan and gently warm over a low heat, stirring, until the peanut butter has melted and blended in with the other ingredients.
2
Pour the marinade into a bowl and add the cubed chicken.
3
Stir well so each piece of chicken is well coated with marinade.
4
Allow to stand for about 1 hour.
5
Peel the plantains, rubbing a little oil onto your hands before starting so that the dark, sticky residue from the plantains' skin does not stain your hands.
6
Rub the lime halves over the peeled plantains so they do not discolor.
7
Trim off the ends and cut each plantain on the diagonal into six thick chunks.
8
Squeeze the remaining lime juice over the plantain pieces, sprinkle with a little salt and pepper, and toss.
9
Remove the chicken from the marinade, reserving the marinade liquid.
10
Thread alternate pieces of marinated chicken and plantain onto each of 8 wood or metal skewers, and top each skewer with a chile.
11
Brush with the marinade and grill (barbecue) until cooked, about 10 minutes.
12
Take care to keep turning the satays regularly so they are browned and cooked evenly.
13
Serve hot with alfalfa or green shoots and a tomato salsa .
14
Note:.
15
If you are using bamboo skewers, soak them in warm water for about 1 hour while your chicken is marinating.
16
Wipe the skewers with a paper towel dipped in a little oil before you skewer the meat and vegetables onto them; this helps the cooked food to slide off easily.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tablespoons ginger wine, 1 tablespoon light soy sauce, 2 tablespoons smooth peanut butter, 1 tablespoon mild red paprika, and more.

Yes, Spicy Plantain and Chicken Satay falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Plantain and Chicken Satay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions