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4 chicken thigh fillets
1 bottle Marion’s Kitchen Thai Spicy Satay Marinade (or try my homemade satay sauce recipe)
1 tbsp vegetable oil
200g (7 oz) mixed salad leaves
1 small cucumber, sliced
½ cup fresh mint leaves
4 large soft flour tortillas, toasted
Add the chicken thighs to a large bowl and pour over ½ of the bottle of the satay sauce. Give everything a good mix. Next, heat a non-stick frying pan or grill plate over medium-high heat. Add the oil. Cook the chicken for 4–5 minutes on each side or until golden and cooked through. Transfer to a chopping board and leave to rest for 5 minutes.
To serve, place some salad leaves, cucumber slices and mint leaves on a toasted torilla. Slice the chicken and place on top of your salad. Pour over a little more satay sauce, then roll baby, roll.
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