Chicken Skewers With Satay Style Peanut Sauce Food

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.

CHICKEN SKEWERS WITH SATAY STYLE PEANUT SAUCE

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.

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 SATAY WITH PEANUT SAUCE

Steps:

• Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
• Thread marinated chicken pieces onto skewers.
• Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
• Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
• Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
• Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

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 SATAY WITH PEANUT SAUCE

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.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Stir lime juice, soy sauce, brown sugar, garlic and red pepper in medium bowl until sugar dissolves.
• Set 1/3 cup of this marinade aside.
• Slice chicken lengthwise into 1/3 inch thick strips.
• Add to remaining marinade and stir to coat evenly.
• Cover and set aside in refrigerator a minimum of 30 minutes and up to 12 hours.
• Preheat grill.
• Place peanut butter in medium bowl and stir in the reserved 1/3 cup marinade 1 Tbl at a time, until smooth.
• Stir in coconut milk, onion and paprika.
• Transfer sauce to small serving bowl and set aside.
• Drain chicken and discard marinade.
• Weave 1 or 2 slices onto each skewer.
• Grill skewers 7-9 minutes or until chicken is just cooked through and no longer pink in center.
• Transfer skewers to serving platter and serve with sauce on the side, may garnish sauce with cilantro if desired.

CHICKEN SATAY WITH PEANUT SAUCE (MARK BITTMAN)

Steps:

• Pound chicken breasts to 1/2 inch thickness.
• Slice them into 4-inch pieces.
• In a bowl, combine the juice from one lime with a smashed clove of garlic.
• Add the chicken and let it marinate for 5 minutes.
• Meanwhile, whisk together peanut butter, lime juice, soy sauce, red chile flakes, brown sugar, and enough chicken broth or water to make a smooth sauce.
• Adjust seasoning.
• Set aside most of the sauce for dipping and smear the rest on the chicken pieces with a little salt and pepper,
• Thread onto skewers and grill for 2 min on each side or until cooked through.
• Serve with the reserved peanut sauce and lime wedges.

MARINATED CHICKEN KEBABS WITH A PEANUT SATAY SAUCE

Steps:

• Combine all the marinade ingredients together in a large bowl or storage container. Chop chicken into about 2cm cubed pieces, add to marinade and marinate for several hours or overnight.
• Soak skewers in water for about 30 minutes prior to using to prevent them from burning while cooking.
• Reserve marinade. Thread a piece of chicken followed by a mushroom, chicken, onion, chicken, mushroom, chicken, onion, chicken. Repeat with remaining chicken and vegetables.
• Grill or BBQ skewers turning a couple of times and basting with the reserved marinade. Until cooked about 15-20 minutes.
• I usually use red and yellow peppers as well but as I was serving these over a Thai-style salad that already had peppers in it, I chose to omit them.
• Sauce.
• I prefer to make this ahead of time and just re-heat as this allows for the flavors to really come out.
• Heat oil in a pan, add onions and garlic and cook to soften onion.
• Add remaining ingredients and stir to combine, leave on a low heat, stirring occasionally until sauce thickens. Sauce can be made a day ahead and just re-heated.