Summer is an all year round season in Samoa and so every Saturday night is BBQ night at my parents’ house. On evenings that are hot and humid and no one’s in the mood for eating 2 inch thick T-bone steaks with the works, my dad conjures up his chicken satay kebabs as a lighter option with coleslaw and rice.
Unfortunately the kebabs are never spicy enough because my mum and few sisters can not tolerate anything above mild. So I have taken this opportunity to make my own version of a spicy chicken satay kebab with Thai flavours added in for an extra spicy kick and taste.
The spicy chicken marinade provides a background of sweet and salty flavours that marry well with the nutty, creamy and spicy flavours of the satay. You are welcome to increase or decrease the amount of fresh chillies you a to your marinade and sauce depending on your tolerance to spicy flavours.