Preparation: 10 mins, plus 2-3 hours to marinate

Cooking: 15 mins

Serves 4


For the Chicken Satay

  • 2 tbsp black treacle
  • 100g crunchy peanut butter
  • 4 tbsp sweet chilli sauce
  • 1 tbsp light soy sauce
  • 1 tbsp lemon juice
  • 500g skinless chicken breasts, cut into chunks

Foe the Salad

  • 1 tsp black treacle
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 carrot, pared into strips
  • 8 radish, sliced
  • 3 spring onions, thinly sliced
  • 1 little gem lettuce, shredded
  • handful of beansprouts
  • Salt and freshly ground black pepper


1. To make the satay sauce put the black treacle into a large mixing bowl (not a metal one) with the peanut butter, chilli sauce, soy sauce and lemon juice. Spoon half this mixture into a small serving bowl, stir in 2 tbsp just-boiled water, then cover and set aside to serve with the meal.

2. Add the chunks of chicken to the rest of the satay sauce in the bowl. Mix well, then cover and refrigerate for 2-3 hours (or overnight, if preferred).

3. When ready to cook, preheat the barbecue or grill. Thread the chicken onto soaked wooden kebab sticks or skewers. Barbecue or grill, turning often, for 8-10 minutes, or until the chicken is done. (Test with a sharp knife – there should be no trace of pink juices).

4. While the chicken is cooking, make the salad dressing by mixing together the black treacle with the olive oil, lemon juice and mustard in a salad bowl. Season with salt and pepper. Add the carrot, radish, spring onions, lettuce and beansprouts. Toss together and serve with the chicken skewers and reserved satay sauce.

Cook’s tip: If you’re quite hungry, serve the chicken and salad in warm pittas, or with rice.

Recipes created using Lyle’s Black Treacle. For more delicious recipe inspiration visit Lyles Golden Syrup.