CHICKEN SATAY
A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.
Provided by Jamie Oliver
Categories Jamie's Comfort Food Chicken Chicken thighs
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
- Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
- Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
- Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
- If you're using a barbecue, get it going 1 hour before you want to cook. If you're using a griddle pan, cut your wooden skewers to fit and preheat the pan.
- Get a garnish plate together - drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
- When you're ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
- Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side - heavenly.
Nutrition Facts : Calories 450 calories, Fat 28.6 g fat, SaturatedFat 6 g saturated fat, Protein 33.9 g protein, Carbohydrate 14.7 g carbohydrate, Sugar 10.5 g sugar, Sodium 1.56 g salt, Fiber 1.9 g fibre
EASY CHICKEN SATAY WITH PEANUT SAUCE
Steps:
- Combine all the ingredients for the marinade in a large bowl and whisk well.
- Add the cubed chicken. Cover and place in the fridge to marinate for at least 30 minutes but up to 24 hours.
- If using, soak bamboo skewers in hot water for at least 30 minutes before use.
- Combine all the ingredients for the peanut sauce in a food processor and blend until smooth.
- To cook the chicken satay, thread the marinated chicken onto soaked bamboo skewers or metal skewers.
- Heat the grill or stovetop grill pan over high heat then cook the chicken skewers for 5-6 minutes per side until cooked through and golden brown all over.
- Remove from the heat and allow to rest for 5 minutes before serving with the peanut sauce, lime wedges and toasted, crushed peanuts.
Nutrition Facts : Calories 336 kcal, Carbohydrate 13 g, Protein 33 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 127 mg, Sodium 1173 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
CHICKEN SKEWERS WITH SATAY DIP
If you're looking for a quick dinner party canapé you can't go far wrong with this easy classic
Provided by Good Food team
Categories Starter
Time 22m
Number Of Ingredients 7
Steps:
- Take the mini chicken fillets and slice any large ones into fingersize lengths. Mix with the soy and sweet chilli sauces. Thread onto skewers, then place on a baking tray lined with baking parchment, cover with cling film and freeze.
- To serve, defrost in the fridge overnight and cook at 200C/180C fan/gas 6 for 10-12 mins or until cooked through. For the dip, combine the peanut butter and coconut milk. Scatter the skewers with coriander leaves and chopped peanuts, if you like. Serve with the dip.
Nutrition Facts : Calories 42 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.36 milligram of sodium
CHICKEN SATAY WITH PEANUT SAUCE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h40m
Yield 20 skewers
Number Of Ingredients 22
Steps:
- For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
- Meanwhile, soak the wooden skewers in water.
- When ready to cook the chicken, heat a grill pan over medium heat.
- Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
- For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
- To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.
MEXICAN CHICKEN SATAY RECIPE - TAILGATING PARTY FOOD
A flavorful variation of chicken satay skewers.
Provided by Xaver Priest
Categories Appetizer
Time 2h10m
Number Of Ingredients 9
Steps:
- Toss chicken strips with spices and juice to coat well.
- Marinate in the refrigerator for at least one hour.
- Soak skewers in water for at least 15 minutes to prevent burning while cooking.
- Prepare a grill with coals for medium to high heat.
- Insert the skewers through the meat.
- Place skewers on grill and cook until internal temperature of the meat is 165º F.
- Serve with Knorr's Creamy Chipotle Dip.
Nutrition Facts : ServingSize 2 pieces, Calories 176 calories, Sugar 9.2g, Sodium 246.9mg, Fat 3g, Carbohydrate 16.7g, Protein 25, Cholesterol 55.2mg
CHICKEN SATAY
Chicken satay is an easy grilled chicken recipe that's perfect for a light meal or for party appetizers. Healthy and a crowd-pleaser!
Provided by Erin Clarke / Well Plated
Categories Appetizer Main Course
Time 2h30m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 (of 4), Calories 311 kcal, Carbohydrate 17 g, Protein 32 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 73 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 9 g
CHICKEN SATAY SKEWERS
Deliciously juicy and tender chicken pieces marinaded in a satay sauce, and baked in the oven on skewer sticks. Serve with extra satay sauce for dipping for a lunch/dinner everyone will enjoy!
Provided by Ben Marsh
Categories Chicken & Poultry
Time 50m
Number Of Ingredients 9
Steps:
- Cut the chicken breasts into bite-sized chunks, and set aside.
- In a large mixing bowl, whisk together the peanut butter, milk, soy sauce, honey, lime juice, garlic, and spices.
- Set aside half of the sauce to be used as a dip for later.
- Add the chicken pieces to the remaining sauce, and coat evenly. Cover and refrigerate for at least 2 hours, or overnight.
- Preheat the oven to 200C/400F/Gas 6 and line a baking tray with parchment paper.
- Remove the chicken from the marinade sauce and thread them onto skewer sticks.
- Place the chicken skewers onto the prepared baking tray, and cook for 15 - 20 minutes or until golden brown and cooked through.
- Serve warm, using the rest of the satay sauce as a dip!
Nutrition Facts : Calories 354 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 skewer, Sodium 418 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
SWEET CHICKEN SKEWERS WITH A PEANUT DIP
Honey, ginger, garlic, peanut butter, teriyaki and cilantro flavor these so fine that I know you'll want to try them! Be sure to soak skewers on water or apple juice for 30 minutes before skewering chicken. Serve as an appetizer, on a bed of greens or a meal.
Provided by Rita1652
Categories Chicken
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk all the ingredients but the chicken together.
- Place chicken in a zip lock bag add just enough marinade to coat the chicken and chill for 1 hour.
- Chill rest of sauce for dipping.
- Skewer chicken in a ribbon method onto soaked skewers.
- Grill on a well seasoned grill over med-high heat for about 7 minutes. Basting with the chicken marinade.
- Serve with chilled dip and fresh sliced cucumbers!
PORTUGUESE CHICKEN SKEWERS WITH A CILANTRO YOGURT DIP
Quick, easy and delicious, these Portuguese chicken skewers use always moist chicken thighs, rubbed in Portuguese inspired spices and grilled or broiled. Served with a Coriander Yogurt Sauce.
Provided by Jennifer
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Preheat on high a BBQ grill, grill pan on the stove-top or oven broiler, with rack about 6-inches from heat. If using oven broiler, line a baking sheet with aluminum foil and set aside.
- In a large bowl, mix together the paprika, cayenne, oregano garlic salt, pepper and oil. Add prepared chicken and mix well to coat.
- Thread the chicken onto 3 or 4 long metal skewers and tuck 3 oregano sprigs onto each skewer between the chicken pieces. Be sure not to push the chicken together too much, so it cooks quickly and evenly.
- Cook the chicken on the BBQ for 3-4 minutes per side, in a grill pan for 4-5 minutes per side or under the broiler for 5-6 minutes per side (on aluminum foil lined baking pan), or until charred in spots and cooked through. When you turn the chicken over, place the lemon halves cut side down on the grill or grill pan or cut-side up under the broiler and allow them to cook until the chicken is done.
- Meanwhile, to make the coriander yogurt sauce, place the yoghurt, cilantro (or parsley) leaves, coriander, salt and pepper in a small food processor and process for 30 seconds to combine.
- Serve the skewers with the yogurt sauce, grilled lemon and micro greens or a salad, if you like.
Nutrition Facts : Calories 408 kcal, Carbohydrate 12 g, Protein 47 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 222 mg, Sodium 713 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CROCODILE OR CHICKEN SKEWERS WITH CASHEW NUT SATAY
Entered for safe-keeping for ZWT. By Simon King and David Myers from The Hairy Bikers (BBC series). They say crocodile tastes like a cross between a firm white fish and chicken. This will serve 2 as a main dish or 4 as appetizer nibbles.
Provided by KateL
Categories Chicken Breast
Time 36m
Yield 2-6 serving(s)
Number Of Ingredients 15
Steps:
- Soak the bamboo skewers or cocktail sticks in cold water for 10 minutes to prevent them from burning.
- Season the crocodile or chicken generously with salt and freshly ground black pepper. Cut into strips about 1cm x 2cm (0.5in x 1in).
- Mix together the marinade ingredients and marinate the crocodile or chicken strips for half an hour or longer if possible.
- To make the satay sauce, combine all the satay sauce ingredients together in a small pan, adding just enough soy sauce to season. Add a little palm sugar or light brown muscovado sugar to sweeten, if necessary.
- Simmer very gently for five minutes.
- Preheat a barbecue, grill or griddle pan until very hot.
- Thread two or three strips of marinated crocodile or chicken meat onto each skewer and place on the barbecue or griddle pan or under the grill.
- Cook for a few minutes on each side until cooked through and golden, being careful not to overcook.
- Serve the skewers with the hot satay sauce for dipping.
CHICKEN SKEWERS WITH SATAY STYLE PEANUT SAUCE
These Chicken Skewers with Satay Style Peanut Sauce are incredible! So simple and easy to whip up, done in less than 20 minutes!
Provided by Nora from Savory Nothings
Categories Appetizer Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Season the chicken with salt, pepper and soy sauce. Heat the grill (or a grill pan over medium high heat on the stove). Grill the kabobs until the chicken is done, about 4-8 minutes per side (depending on the thickness of your chicken).
- While the chicken is cooking, whisk all sauce ingredients together in a small bowl. Alternatively for a smoother sauce, place all ingredients in a mini food processor or blend with a stick blender. Add more coconut milk or water if the dipping sauce seems too thick.
- Serve the hot chicken skewers with the peanut dipping sauce.
Nutrition Facts : Calories 386 kcal, Carbohydrate 9 g, Protein 33 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 73 mg, Sodium 712 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
GRILLED LEMON CHICKEN SKEWERS WITH SATAY DIP
Steps:
- Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
- Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.
- 1 tablespoon good olive oil
- 1 tablespoon dark sesame oil
- 2/3 cup small-diced red onion (1 small onion)
- 1 1/2 teaspoons minced garlic (2 cloves)
- 1 1/2 teaspoons minced fresh ginger root
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons good red wine vinegar
- 1/4 cup light brown sugar, packed
- 2 tablespoons soy sauce
- 1/2 cup smooth peanut butter
- 1/4 cup ketchup
- 2 tablespoons dry sherry
- 1 1/2 teaspoons freshly squeezed lime juice
- Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
- Yield: 1 1/2 cups
CHICKEN SATAY WITH PEANUT DIP
Satay is a grilled dish, can be made with mutton or beef. Satay is also a very popular dish in Malaysia.
Categories Appetizers Appetizers Appetizers Appetizers Appetizers Appetizers
Number Of Ingredients 1
Steps:
- Peanut Sauce Dip:- 1. In a saucepan over medium heat saute onion, combine coconut milk, peanut butter, sugar, soy sauce and chili. Bring to a boil, stirring frequently. Remove from heat, and keep warm. -------------------------------- Chicken Satay:- In a mixing bowl mix coconut milk,chili,soy sauce and chicken. Marinade and refrigerate for at least 1 hour, overnight is best. Weave the chicken onto skewers, grill on the outdoor grill for 10 mins each side, until golden brown.
CHICKEN SATAY SKEWERS
These chicken satay skewers are perfect party food. Give them a few hours to absorb the flavours of the spicy marinade, then pop them under a hot grill or on the barbecue until golden. For this recipe you will need 16 small skewers. If using wooden skewers, you will need to soak them in water for at least 20 minutes before using. Each serving provides 84 kcal, 10.5g protein, 2g carbohydrates (of which 1g sugars), 4g fat (of which 1g saturates), 0.5g fibre and 0.5g salt.
Provided by Hala El-Shafie
Categories Starters & nibbles
Yield Makes 16
Number Of Ingredients 12
Steps:
- Place all the marinade ingredients in a food processor - or use a hand blender - and blend until smooth. Pour the mixture into a bowl.
- Slice each chicken breast into four strips and add to the bowl, mixing well to ensure they are all completely coated with the marinade. Leave in the fridge to marinate for up to 3 hours (and for at least 30 minutes).
- Preheat the grill to high. Brush a baking tray with vegetable oil.
- Carefully thread each chicken strip onto a skewer, lining up the skewers on the baking tray.
- Grill the skewers for about 10 minutes, turning occasionally, until golden and cooked through and starting to crisp. Garnish with coriander and serve.
Nutrition Facts : Calories 84kcal, Carbohydrate 2g, Fat 4g, Fiber 0.5g, Protein 10.5g, SaturatedFat 1g, Sugar 1g
CHICKEN-STYLE SKEWERS WITH PEANUT SATAY
Enjoy our easy Thai-inspired Fry's Chicken-Style skewers marinated in a creamy peanut sauce that is naturally cholesterol-free and good for your heart.
Provided by admin
Categories Lunch
Time 15m
Number Of Ingredients 12
Steps:
- For the peanut satay, combine the peanut butter, cumin powder, soy sauce, lemon juice, garlic powder, ginger powder, turmeric and sugar in a bowl. Stir all ingredients together. Add a little bit of plant-based milk or water to thin out the mixture as needed.
- In the Airfryer, air fry the Chicken-Style Strips for 6 minutes at 185°C*.
- Combine Chicken-Style Strips and sauce in a dish, ensuring the strips are covered with by the sauce. For best results, marinade for an hour (or overnight) in an airtight container in the refrigerator.
- Thread the Chicken-Style Strips onto skewers. Add the Chicken-Style Strips to the Airfryer and air fry for 2-3 minutes to reheat.
- Sprinkle the skewers with fresh scallions, crushed peanuts and coriander, and serve with the remaining sauce on the side.
- *Reduce cooking time if the Chicken-Style Strips have defrosted.
Nutrition Facts :
SATAY DIP
Provided by Ina Garten
Yield 1 1/2 cups
Number Of Ingredients 13
Steps:
- Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
SATAY CHICKEN
Tender chicken on bamboo skewers with a peanut sauce dip makes for an attractive and excellent tasting starter. This Recipe works equally well with pork or beef.
Provided by Trevor Spink
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Also need 24 8 inch Bamboo Skewers.
- Cut the chicken breast into 1/4 inch chunks (3 for each skewer).
- Chop the coriander root, kaffir lime leaves and the lemongrass.
- Marinade the chicken with all the ingredients for at least one hour.
- Thread meat onto bamboo skewers.
- Satay will taste best when cooked over charcoal grill.
- During cooking, use a small basting brush with coconut milk, turn stick several times until meat looks brown and cooked through.
- Serve hot with peanut sauce.
Nutrition Facts : Calories 415.1, Fat 19.2, SaturatedFat 11.2, Cholesterol 72, Sodium 1025.4, Carbohydrate 36, Fiber 0.8, Sugar 33.5, Protein 24.6
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