Uploaded March 2024 | Updated September 2026, 4 hours ago
The Fire Pit I Used (top of the page) - firetofork.net/gear
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
MY BOOK – firetofork.net/product/adventure-cooking-book-pre-order
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Recipe
Feeds 4
15min prep, 30min total.
Ingredients
• 600g chicken thigh fillets, cut into roughly 2cm strips
• 6 bamboo skewers, soaked in water (or just cut some green sticks)
• 1 small cucumber
Chicken Marinade:
• 1.5 tbsp curry powder
• 1 tsp salt
• 1tsp sugar
• 2 tbsp flavourless oil
Satay sauce:
• ½ cup crunchy pure peanut butter (the stuff with only peanuts)
• 2 tbsp flavouless oil
• 2 tbsp red Thai curry paste
• 1 cup coconut milk (or 1 of the half size tins)
• 1 tsp fish sauce
• 2 tsp white sugar
• ½ cup water
Directions
• Place the chicken in a bowl or pot and add the curry powder, salt and oil. Mix until well combined and leave for between 20min and overnight.
• While the chicken rests, make the satay sauce by combining all the ingredients in a medium pan and stirring at a simmer until it has slightly reduced and is the consistency of, well of most dipping sauces (but it should have chunks of peanut). It’s too thick, just add water. Then set it aside to be heated up just before serving.
• Thread the chicken on to the skewers and place them over a medium/high grill turning them every 5 min or until golden brown and 70deg+ (celcius) internal.
• Once the chicken has cooked, quickly heat up the sauce and serve with slices of cucumber or add rice to make it a full meal.
The Fire Pit I Used (top of the page) - firetofork.net/gear
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
MY BOOK – firetofork.net/product/adventure-cooking-book-pre-order
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
Recipe
Feeds 4
15min prep, 30min total.
Ingredients
• 600g chicken thigh fillets, cut into roughly 2cm strips
• 6 bamboo skewers, soaked in water (or just cut some green sticks)
• 1 small cucumber
Chicken Marinade:
• 1.5 tbsp curry powder
• 1 tsp salt
• 1tsp sugar
• 2 tbsp flavourless oil
Satay sauce:
• ½ cup crunchy pure peanut butter (the stuff with only peanuts)
• 2 tbsp flavouless oil
• 2 tbsp red Thai curry paste
• 1 cup coconut milk (or 1 of the half size tins)
• 1 tsp fish sauce
• 2 tsp white sugar
• ½ cup water
Directions
• Place the chicken in a bowl or pot and add the curry powder, salt and oil. Mix until well combined and leave for between 20min and overnight.
• While the chicken rests, make the satay sauce by combining all the ingredients in a medium pan and stirring at a simmer until it has slightly reduced and is the consistency of, well of most dipping sauces (but it should have chunks of peanut). It’s too thick, just add water. Then set it aside to be heated up just before serving.
• Thread the chicken on to the skewers and place them over a medium/high grill turning them every 5 min or until golden brown and 70deg+ (celcius) internal.
• Once the chicken has cooked, quickly heat up the sauce and serve with slices of cucumber or add rice to make it a full meal.
