Chicken Satay with black treacle

I know I've been moaning about the rainy summer, but this heatwave is quite unbearable too, why can't we have something in between: not too wet but not too hot?! The BBQs are out, judging by the aromas of the burnt meat wafting from the neighbours' gardens.
It certainly is pleasant to have dinner outside, sitting in the garden and enjoying the birdsong. We are so lucky to have a big long garden, and the birds feel right at home there (even if they're not welcome to demolish our red currants and juneberries).
In this hot weather I'm not too keen to stay longer than necessary by the stove. Something quick and easy is the way to go.

Recently Lyle's has created a series of summer recipes including the recipe for succulent chicken satay skewers.
The addition of the black treacle to the classic peanut butter-based sauce gives it a depth of flavour.

Succulent Chicken Satay (recipe courtesy of Lyle's)
Ingredients:
for the chicken satay -
2tbsp Lyle's Black treacle
100g crunchy peanut butter
4tbsp sweet chilli sauce
1tsbp light soy sauce
1tbsp lemon juice
500g skinless chicken breasts, cut into chunks

To make the satay sauce put the Lyle's black treacle into a large mixing bowl with the peanut butter, chilli sauce, soy sauce and lemon juice. Spoon half this mixture into a small serving bowl, stir in 2tbsp of just-boiled water, then cover and set aside to serve with the meal.
Add the chunks of chicken to the rest of the satay sauce in the bowl. Mix well, then cover and refrigerate for 2-3 hours (or overnight).
When ready to cook, preheat the BBQ or grill. Thread the chicken onto soaked wooden kebab sticks or skewers. Barbecue or grill, turning often, for 8-10 minutes, or until the chicken is done (Test with a sharp knife - there should be no trace of pink juices).
Serve hot with a salad of your choice and extra satay sauce on the side.

Disclosure: I received a couple of tins of treacle, some BBQ utensils and a supermarket gift card to buy the ingredients and recreate the recipe for testing. All opinions are mine.