Main Courses

Fry’s Thick Cut Chicken Strip Skewers with Toasted Coconut and Fresh Lime

Serves: 4
Difficulty: easy
Prep time: 30 mins
Cook time: 10 mins


Coconut Chilli Lime Marinade
100 ml Soya sauce
150 ml coconut milk
juice of 2 limes
1/4 C (60 ml) apple cider vinegar
1/4 C (60 ml) maple or coconut syrup
3 cloves garlic, crushed
2 thumb-sized piece of fresh ginger, grated
fresh red chilli, roughly chopped
salt and freshly cracked black pepper

1 box Fry’s Thick Cut Chicken Strips
1 red pepper, sliced into thick strips

To serve
lime zest
coconut flakes, toasted
smoked chilli flakes
lime wedges


Coconut Chilli Lime Marinade
Place all of the ingredients for the marinade into a food processor and blitz together until combined.

Allow the Fry’s Thick Cut Chicken Strips to defrost slightly, then skewer the Fry’s Thick Cut Chicken Strips onto satay / kebab sticks, alternating with the red pepper pieces. Pour over the marinade and allow to marinade for 15 – 20 minutes. Braai over hot coals, turning frequently and brushing with marinade as you go.

To serve
Garnish with lime zest, toasted coconut and smoked chili flakes and serve with limes wedges on the side.


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