To make the marinade, mix the chilli peanut butter with salt, pepper and veg oil. Coat all over the chicken pieces cover and pop in the fridge overnight.
Heat a BBQ until hot and the coals are white.
Thread the chicken onto metal skewers and place on the BBQ.
Cook for 6 to 8 minutes until cooked and charred.
To make the sauce, mix the peanut butter, shaoxing, soy sauce, sugar, oyster sauce, water and season with some black pepper.
BBQ the corn, then roll in melted butter.
To serve, sit the skewers alongside and drizzle over the sauce, zest over the limes sprinkle over the mint. Serve the corn on the cob alongside.
To make the marinade, mix the chilli peanut butter with salt, pepper and veg oil. Coat all over the chicken pieces cover and pop in the fridge overnight.
Heat a BBQ until hot and the coals are white.
Thread the chicken onto metal skewers and place on the BBQ.
Cook for 6 to 8 minutes until cooked and charred.
To make the sauce, mix the peanut butter, shaoxing, soy sauce, sugar, oyster sauce, water and season with some black pepper.
BBQ the corn, then roll in melted butter.
To serve, sit the skewers alongside and drizzle over the sauce, zest over the limes sprinkle over the mint. Serve the corn on the cob alongside.
