Satay can be prepared one day ahead. Marinating for longer results in even more succulence and a richer flavor than meat not treated in this way. The satay can also be grilled or barbecued in the morning to serve in the evening, but should then be covered with plastic wrap to prevent the meat drying out.

To reheat, put the satay in a shallow baking dish without crowding or overlapping, and warm through in an oven that has been preheated to 150C. The satay is ready when the oil has taken on a sheen.

** Chicken Satay Recipe **