Mini chicken brochettes with peanuts and cucumber recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 14.8 calories / serving
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Pre-heat the grill to hot. Whisk together the olive oil, honey and peanut butter until smooth. Coat the strips of chicken in the cornflour, then dust off the excess. Coat in the peanut butter mixture and then roll in the crushed peanuts, coating the brochettes as evenly as possible.

Grill for 10-12 minutes, turning occasionally until cooked through, with no pink showing when cut open.

Arrange slices of the cucumber on serving plates. Top with the chicken brochettes and serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 4 small skinless chicken breasts, cut into even strips
  • 25g cornflour
  • 25ml olive oil
  • 2 tbsp peanut butter
  • 1tbsp honey
  • 50g dry roasted peanuts, crushed
  • wooden skewers, soaked in cold water for 30 minutes beforehand
  • ½ cucumber, peeled and cut into thin slices
  • Energy 1440kj 14.8kcal 17%
  • Fat 19g 27%
  • Saturates 4g 20%
  • Sugars 8g 9%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 14.8g Protein 29.9g Fibre 1.4g


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