Chicken satay with mango and pink peppercorns with beer À tout le monde





Chicken satay

• 500 g of boneless, skinless chicken thighs

• 1 L of mango puree  

• 341 ml of À Tout le monde

• 250 ml of seasoned rice vinegar  

• 3 tbsp. of honey  

• 1 branch of mint or Thai basil

• Sea salt and pink peppercorns

A participation of

Pascal Bisson



• Run all the ingredients through a food processor until you get a smooth consistency. Skewer the chicken and leave to marinade in the mixture for at least 24 hours.

• Grill the chicken on the BBQ, making sure to reserve half the marinade for a side sauce.

• This is a street food recipe; the ingredients can be adjusted to taste.


Alternative: This recipe can also be made with beef filets or chicken breasts, but the results will be dryer than the chicken thighs.

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