Chicken Skewers With Peanut Sauce Food

EASY CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Mix first 3 ingredients in large bowl until well blended. Add chicken; toss to coat. Refrigerate 10 min.
• Heat broiler. Remove chicken from marinade; discard marinade. Thread chicken onto 8 skewers. Place on rack of broiler pan.
• Broil, 6 inches from heat, 4 min. on each side or until chicken is done. Top with nuts and onions.

GRILLED THAI CURRY CHICKEN SKEWERS WITH COCONUT-PEANUT SAUCE

Steps:

• Pound the chicken breasts to an even ½-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1½" pieces and set aside.
• Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
• Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.
• Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.

CHICKEN SATAY

Steps:

• In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
• Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
• When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. Then thread the chicken onto skewers.
• Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.

PEANUT BUTTER CHICKEN SKEWERS

Steps:

• In a saucepan, combine the first 8 ingredients; cook and stir over medium-high heat 5 minutes or until smooth. Reserve half of sauce for serving. Slice chicken lengthwise into 1-in. strips; thread onto 12 metal or soaked wooden skewers., Grill, uncovered, over medium-high heat for 2 minutes; turn and brush with sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with green onion. Serve with reserved sauce.

CHICKEN KABOBS WITH PEANUT SAUCE

Steps:

• Remove skin and bones from chicken. Cut chicken into 3/4-inch pieces. (For easier cutting, partially freeze chicken about 1 hour.) In large glass bowl, mix chicken and remaining kabob ingredients. Cover and refrigerate at least 2 hours, stirring occasionally.
• Soak 14 to 16 bamboo skewers in water at least 30 minutes before using to prevent burning.
• In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion in oil, stirring occasionally, until tender. Remove from heat. Stir in remaining sauce ingredients. Heat over low heat, stirring occasionally, just until blended (sauce will separate if overcooked).
• Set oven control to broil. Remove chicken from marinade; reserve marinade. Thread 4 or 5 chicken pieces on each skewer. Brush chicken with marinade.
• Broil chicken with tops about 4 inches from heat 4 to 5 minutes. Turn; brush with marinade. Broil 4 to 5 minutes longer or until chicken is no longer pink in center. Discard any remaining marinade. Serve chicken with sauce.

INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)

Steps:

• Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
• Soak wooden skewers in water to prevent burning during cooking.
• Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
• Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
• Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Start charcoal or gas grill or heat broiler; fire should be moderately hot, and rack should be at least 4 inches from heat. If using wood skewers, soak them in water.
• Put peanut butter in a small saucepan over medium heat; add curry paste or powder, salt and enough coconut milk to achieve a creamy but quite thick consistency. Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in nam pla and lime juice.
• Marinate chicken in this mixture for 5 minutes to an hour. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and accompanied by lime.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce.

CHICKEN SKEWERS WITH SPICY PEANUT SAUCE

Steps:

• Preheat the grill to medium. Soak the skewers in water for at least 30 minutes.
• Heat the oil in a small skillet over medium heat, add the garlic and cook, stirring, until just golden, about 1 minute. Add the peanut butter, ketchup, soy sauce and 1/2 cup water and stir until well blended. Remove from the heat, stir in the lime juice and set aside.
• Sprinkle the chicken with salt and pepper and thread onto the skewers. Lightly oil the grill grates. Grill the chicken, flipping often, until cooked through, 4 to 6 minutes. Drizzle some of the sauce over the chicken and scatter with cilantro and Fresno chile if using. Serve with the remaining peanut sauce, steamed rice and lime wedges.

THAI CHICKEN SATAY SKEWERS WITH PEANUT SAUCE

Steps:

• Mix all of the ingredients except the coconut milk together in a small bowl. Whisk in a little of the coconut milk at a time until the sauce reaches your desired consistency. Refrigerate the sauce until just before you cook the chicken, then leave it at room temperature while the chicken cooks.
• In a medium-sized mixing bowl, combine the coconut milk, garlic, ginger, soy sauce, curry powder, turmeric, honey, and fish sauce.
• Using a large resealable plastic bag or a large bowl, combine the chicken and marinade, gently mixing it to ensure all surfaces of the chicken pieces are covered (if using a bowl, be sure to use a spoon or tongs for this step - anything but your hands - so the tumeric doesn't stain your skin). Marinate for at least 2 hours and up to 8 hours, turning the bag occasionally to help distribute the marinade.
• Preheat the grill to medium high heat.
• Remove the chicken from the refrigerator then drain off and discard the marinade.
• Gently pat the chicken dry, then thread the chicken onto skewers. Brush the chicken with the oil and season it with the salt and pepper.
• Cook the chicken on the grill until it's completely cooked through, about 12-15 minutes (cooked chicken should reach an internal temperature of 165F before consuming).
• Place the skewers on a serving plate and sprinkle with the peanuts and cilantro (if using). Serve them with the peanut sauce on the side for dipping (you can also just drizzle the sauce over the chicken on the serving plate then add the toppings after).

CHICKEN SKEWERS WITH PEANUT BUTTER SAUCE

Steps:

• Season the chicken thighs with salt and slide them through 2 wooden skewers.
• Place the skewers over a heated grill. Cook the chicken for about 10 minutes per side.
• Take them out when ready, and pour 1 cup (250 ml) of water over the grill to pick up leftover meat and juices, so that you can make a chicken stock.
• For the sauce, add the peanut butter in a skillet on medium heat. Add the chicken stock and mix with a spatula. After bringing it to a boil, reduce the heat and pour the coconut milk. Cook for 2-3 minutes, until smooth and creamy.
• Squeeze the lime over the chicken and season it with a pinch of salt.
• Serve the skewers topped with peanut butter sauce.

CHICKEN SKEWERS WITH SPICY PEANUT SAUCE

Steps:

• Combine all sauce ingredients in a food processor and mix. Thin as needed with a little water or rice vinegar, just until sauce is smooth. It will be very thick at this stage. This is okay!
• Cut each chicken breast lengthwise into four strips. Toss strips with lime juice, soy sauce, vinegar and cardamom. Allow to sit in this mixture for about an hour.
• Preheat grill or broiler, and cook chicken until done and lightly browned.
• Warm sauce in a small saucepan, and drizzle over cooked chicken, or serve on the side for dipping.

BANGKOK CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• In a bowl mix all ingredients with ¼ cup of coconut milk except chicken and skewers. Let mixture sit for 20 minutes to 1 hour. Spray grill with cooking spray before cooking or use a heavy bottom skillet. Stick one wooden skewer through each tenderloin. Cook for 4 minutes each side. Sit to the side.
• While chicken's cooking in a pot over medium-low heat add remaining coconut milk, peanut butter, soy sauce, curry paste, serrano, sugar, vinegar, salt and bring to a boil and cook for 3-5 minutes until the mixture thickens.
• With a basting brush baste both side of tenderloins when they come off the grill. Garnish with cilantro, pour remaining sauce in a bowl for dipping.

THAI CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• To make peanut sauce, whisk all ingredients together in a large bowl until completely smooth. (Mixture will seize up at first, but keep whisking, it will even out.) Set aside.
• Before making chicken, if you are using wooden skewers, be sure to soak them in water for 20 minutes to prevent burning. To make chicken, toss chicken cubes with salt. Then mix together olive oil and tamari, and pour over top of chicken. Mix with hands to coat, and let sit for 20 minutes in the refrigerator.
• Then thread chicken cubes, about 6-7, on each skewer. Turn grill (or indoor grill pan) to medium-high heat. Grill for 10-12 minutes, turning every 4 minutes so that all sides get a nice char. Test one piece of chicken to see if it is cooked all the way through. Then serve with peanut sauce drizzled and lightly brushed over the top. Sprinkle chicken with minced cilantro, and put extra peanut sauce on the side for dipping.

SWEET 'N STICKY CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Mix barbecue sauce and 1 Tbsp. soy sauce until blended. Pour over chicken in medium bowl; toss to evenly coat chicken with barbecue sauce mixture. Refrigerate 10 min.
• Meanwhile, cook and stir coconut milk, peanut butter, garlic, sugar and remaining soy sauce in saucepan over low heat 1 min. or until heated through. Keep warm.
• Spray grill with cooking spray. Heat grill to medium heat. Remove chicken from marinade; discard marinade. Thread chicken onto 12 skewers.
• Grill 4 to 5 min. on each side or until chicken is done. Transfer chicken skewers to platter; top with peanuts. Serve with peanut sauce on the side.

CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Mix dressing, peanut butter and soy sauce in a large bowl until well blended.
• Add chicken.
• Toss to coat.
• Cover and refrigerate for 10 minutes, to marinade.
• Preheat broiler or barbecue.
• Remove chicken from marinade. Discard marinade.
• Thread chicken evenly onto 8 soaked wooden or metal skewers.
• Cook on barbecue about 4 minutes on each side, or.
• Place on rack in broiler pan.
• Broil 4 to 6 inches from heat, on each side or until cooked through.
• Serve sprinkled with peanuts and onions.
• The skewers are good when served with cooked rice and a tossed green salad.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Soak bamboo skewers in water for at least 30 minutes.
• Stir together coconut milk, parsley, curry powder and salt in a bowl. Set aside.
• Slice chicken across the grain into 3 inch long strips about 1/4 to 3/4 inch thick. Thread strips accordion-style on skewers. Add skewers to marinade, turning to coat over chicken. Cover and chill for 1 hour.
• Place chicken skewers on a baking sheet lined with foil and broil three to four inches from heat for 5 minutes. Turn and broil for 5 minutes. Keep turning every 5 minutes until chicken is cooked (use a meat thermometer to check). Mine usually take about 15 to 20 minutes in my oven.
• Combine coconut milk, curry paste, sugar, soy sauce and peanut butter in a small sauce pan on the stove. Bring to a boil stirring constantly. Reduce heat to low and stir for an additional 2 minutes. Remove from heat and stir again right before serving.

CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• If using bamboo skewers, soak in water for 5 minutes. Preheat grill to medium-high heat; grease grate well. Cut chicken lengthwise into 1 inch (2.5 cm) strips. Thread onto skewers and brush with soy sauce.
• Grill chicken, turning and basting with sweet Thai chili sauce for 12 to 15 minutes until chicken is cooked through.
• Pickled Cucumbers: Toss together cucumbers, rice wine vinegar, sugar and salt; let stand for 10 minutes.
• Peanut Sauce: Whisk together peanut butter, 2 tablespoons hot water, soy sauce, rice wine vinegar, sweet Thai chili sauce and garlic.
• Garnish chicken with green onions. Serve with Peanut Sauce and Cucumber Pickles.

CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Place chicken tenderloins in a large mixing bowl or slice chicken breasts into 1/2" thick strips.
• In a food processor or blender combine oil, lemongrass, garlic, red chili pepper, curry powder, honey and fish sauce; blend until smooth.
• Pour over chicken and marinate for two hours.
• Thread marinated chicken onto skewers. Place on a grill over medium-high heat and cook for 3-4 minutes on each side.
• To broil place on a baking sheet with a baking rack. Adjust the oven rack to the upper middle. Place prepared chicken skewers in a preheated oven at 375°F.
• Bake for 10 minutes, then flip skewers over and bake an additional 5 minutes or until chicken reaches 165°F internal temperature. Broil for 1-2 minutes on each side if desired.
• In a small bowl whisk together ingredients for peanut sauce; vegetable broth, peanut butter, soy sauce, sesame oil, honey, ginger, garlic, red peppers and set aside.
• Skewer chicken and brush with oil. Season with allspice, salt and pepper. Grill until cooked through (about 4 minutes each side). Serve with peanut sauce.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• For Satay: Put about 4 - 5 cubes of chicken meat on each bamboo skewer. Put aside.
• For Peanut Sauce: Blend all ingredients for the spice paste in a food processor until smooth. (If necessery add a little bit oil to help the blending process).
• Heat 2 tbsp oil in a saucepan, stir-fry the paste all the time until fragrant. (Don't add oil if it's already added in a blender during the blending process).
• Take 2 tbsp of the paste for the satay seasoning. Keep aside.
• Add the peanut powder or pindakaas and water to the saucepan.
• Simmer until the sauce becomes thick. Stir occationally. Remove from heat.
• For Sate Seasoning: Mix 2 tbsp fried paste and 2 tbsp kecap manis then rub it on the satays evenly.
• Grill the satays on charcoal or under electric / gas grill.
• Turn them over to grill the other side until both sides half / well cooked as you prefer. Lift.
• Serve with peanut sauce, kecap manis and lime slice. Garnish with chopped bird chillies and shallots if you like it SPICY!!

CHICKEN SATAY WITH SPICY PEANUT SAUCE

Steps:

• In a medium-sized shallow bowl, combine soy sauce, sherry, lemon rind and juice, and whisk in oil.
• Cut chicken into strips (4 inches x ½ inch / 10 cm x 1 cm).
• Add chicken to soy mixture and marinate covered in refrigerator for 4 hours.
• To make the peanut sauce combine peanut, milk, soy sauce, lemon juice, sherry, brown sugar, curry powder, hot pepper sauce and garlic in a small saucepan. Heat until warm.
• Thread chicken onto wooden skewers (8 inch / 20 cm)*, 2 strips per skewer. Cook on barbecue 4 minutes, turning once.
• Add 1 piece cantaloupe to each skewer and cook 1 minute longer or until a thermometer inserted into the chicken reads 165°F (74°C).
• Serve 4 skewers per person with peanut sauce for dipping.

CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Combine peanut butter, stock, lime juice, soy sauce, hot chili flakes, cayenne and honey in a small saucepan. Stir to combine and bring to a simmer over medium heat, stirring occasionally. When peanut butter has melted, season, to taste, with salt and pepper and remove from heat.
• Preheat grill.
• Skewer chicken tenders, brush both sides with oil and season with salt, pepper and allspice. Grill chicken until it is browned on both sides and cooked through, about 4 minutes per side. Serve with peanut sauce.

CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Combine peanut butter, stock, lime juice, soy sauce, hot chili flakes, cayenne and honey in a small saucepan. Stir to combine and bring to a simmer over medium heat, stirring occasionally. When peanut butter has melted, season, to taste, with salt and pepper and remove from heat.
• Preheat grill.
• Skewer chicken tenders, brush both sides with oil and season with salt, pepper and allspice. Grill chicken until it is browned on both sides and cooked through, about 4 minutes per side. Serve with peanut sauce.

THAI CHICKEN SKEWERS WITH PEANUT-FREE SATAY SAUCE

Steps:

• If using bamboo skewers, soak them in water for at least one hour before threading the chicken on them.
• Cut the chicken into one inch wide strips. ** Place in a glass dish large enough to fit the chicken and marinade.
• In a blender, combine coconut aminos, garlic, ginger, lime juice, curry powder, cilantro, and 2 tablespoons of the almond butter. Blend until smooth.
• Pour all but 2 tablespoons of the marinade over the chicken, reserving the remainder for the sauce. Allow the chicken to marinade for one hour, at room temperature. (much longer you'll have chicken ceviche because of all the lime juice)
• In a small saucepan, combine the reserved marinade, reserved almond butter, and coconut milk. Heat on medium low heat for about 5 minutes. You just want the flavors to marry, and mellow out some of the rawness of the lime juice. If it gets too thick, add some liquid. Set aside to cool.
• After the chicken has marinated for an hour, turn your grill on medium-high heat. Once hot, grill the chicken for about 3 minutes on each side or until cooked through, with the top down. If it's sticking, it's probably not ready to turn.
• Serve the skewers with the sauce and garnish with cilantro, if desired.

SPICY CHICKEN SATAY SKEWERS WITH PEANUT SAUCE

Steps:

• If using, place wooden skewers in a bowl of water until ready to prepare chicken. Set aside.
• In a large mixing bowl, combine soy sauce, sesame oil, hot sauce, maple syrup, lime juice, garlic, and fresh ginger. Season with salt and black pepper, as desired, and add the chicken strips. Cover and store in the refrigerator for at least 2 hours or overnight. Turn chicken at least once while marinating.
• To prepare the peanut sauce, combine the chicken stock, peanut butter, soy sauce, maple syrup, cayenne pepper, lime juice, and garlic powder in a small saucepan over medium heat. Simmer gently, stirring frequently, until the sauce is smooth and slightly thickened, around 5-6 minutes. Remove from heat and transfer to a serving container. Top with fresh cilantro and roasted peanuts and set aside.
• To prepare chicken, clean the grates on a gas grill with a stiff wire brush and spray with non-stick cooking spray. Close the lid and preheat the grill to medium. (To prepare indoors, spray a grill pan with non-stick cooking spray and set heat to just below medium-high).
• Thread chicken strips onto prepared skewers and place over direct medium heat. Close the cover and cook, turning once, until nicely browned and cooked through, approximately 4-6 minutes per side. (If cooking indoors, increase cooking time to 5-7 minutes per side).
• Remove from heat and serve immediately with the peanut dipping sauce on the side. Enjoy!