Satay Barbecue Chicken

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You can make a reasonable satay sauce for your chicken using peanut butter, but here we go one better by making our own. It's very easy and gives a superior result, much closer to the real thing.

You need a covered barbecue to get the best from chicken drumsticks, and you can improvise one by making various lids such as a domed food cover lined with kitchen foil. Do is because you really need to cook the chicken using indirect heat. You stand a much better chance of thorough cooking in that way, and it's quicker.

For my chicken satay dish, and for four people, assemble the following:

• 8 chicken drumsticks
• 2 finely chopped garlic cloves
• 1tbs grated ginger
• juice of 1 lime
• 2tbs light soy sauce
• 1tbs honey
• 250ml coconut milk
• 150g roasted peanuts, finely chopped
• 1tsp mild curry paste
• 1tbs ground coriander (cilantro) seeds

Combine all the ingredients in a food-safe plastic bag, such as a freezer bag, turn to mix and coat thoroughly, and then immediately leave in the fridge for no more less than three hours.

Get the barbecue good and hot and drain the chicken over a medium sized saucepan. You are going to keep the marinade on this occasion, so put it back in the fridge while you get on with everything else. Please note, it's very  important to do this.

Cook the drumsticks on a rack in a covered barbecue. They will take about 20 minutes. In the last 10 minutes bring the pan of marinade to the boil and cook while stirring until it thickens into a sauce. Serve with the drumsticks.

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