Grilled Chicken Satay Food

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GRILLED LEMON CHICKEN SKEWERS WITH SATAY DIP



Grilled Lemon Chicken Skewers with Satay Dip image

Provided by Ina Garten

Categories     appetizer

Time 7h

Yield 8 to 10 servings

Number Of Ingredients 7

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed
Satay Dip, recipe follows

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 SAUCE



Chicken Satay with Peanut Sauce image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 2h40m

Yield 20 skewers

Number Of Ingredients 22

2 pounds chicken tenders
1 cup yogurt
1 tablespoon curry powder
4 dashes hot sauce, or to taste
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
Kosher salt
1 tablespoon vegetable oil
1 tablespoon curry powder
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
1/2 cup smooth peanut butter
1/2 cup coconut milk
1/4 cup soy sauce
2 tablespoons brown sugar
1/2 teaspoon hot chili oil
Juice of 2 limes
Kosher salt
1/2 cup hot water
1/2 cup chopped fresh cilantro, for garnish

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.

GRILLED CHICKEN SKEWERS



Grilled Chicken Skewers image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 25m

Yield 20 to 25 skewers

Number Of Ingredients 12

1/2 cup smooth peanut butter
1/4 cup soy sauce
1/4 cup honey
1 tablespoon minced ginger
1 teaspoon crushed red pepper flakes
1/2 teaspoon hot chili oil
Juice of 2 limes
1/4 cup very hot water, plus more if needed
Neutral oil, for the grill
2 pounds chicken tenders
1/2 cup minced fresh cilantro
Good-quality barbecue sauce, for serving

Steps:

  • Preheat a grill or grill pan to medium heat.
  • To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
  • Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
  • Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

CHICKEN SATAY



Chicken Satay image

Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.

Provided by BROWNYN

Categories     World Cuisine Recipes     Asian     Thai

Time 2h40m

Yield 12

Number Of Ingredients 8

2 tablespoons creamy peanut butter
½ cup soy sauce
½ cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed

Steps:

  • In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
  • Preheat a grill to high heat.
  • Weave the chicken onto skewers, then grill for 5 minutes per side.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 4.1 g, Cholesterol 68.4 mg, Fat 3 g, Fiber 0.7 g, Protein 28.8 g, SaturatedFat 0.7 g, Sodium 693.9 mg, Sugar 1.8 g

GRILLED CHICKEN SATAY



Grilled Chicken Satay image

Fire up the grill for this Indonesian-inspired chicken satay. Skewers of perfectly cooked chicken are served with a fresh and flavourful peanut sauce. So delicious that no one will be able to have just one!

Provided by Anonymous

Categories     World Cuisine Recipes     Asian

Time 1h5m

Yield 20

Number Of Ingredients 16

20 wooden skewers
6 each boneless, skinless chicken breasts, cut lengthwise into strips
6 tablespoons soy sauce
6 tablespoons tomato sauce
2 tablespoons peanut oil
4 cloves garlic, minced
½ teaspoon ground black pepper
½ teaspoon ground cumin
1 tablespoon peanut oil
¼ onion, finely chopped
1 clove garlic, minced
8 tablespoons peanut butter
3 tablespoons white sugar
2 tablespoons soy sauce
1 cup water
½ lemon, juiced

Steps:

  • Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes.
  • Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes.
  • Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer.
  • Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.

Nutrition Facts : Calories 108.1 calories, Carbohydrate 4.6 g, Cholesterol 19.4 mg, Fat 6.2 g, Fiber 0.7 g, Protein 9.3 g, SaturatedFat 1.3 g, Sodium 432.5 mg, Sugar 2.8 g

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay with Peanut Sauce image

Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!

Provided by Chungah Rhee

Categories     asian inspired

Yield 6 servings

Number Of Ingredients 17

1/4 cup coconut milk
2 tablespoons reduced sodium soy sauce
2 1/2 teaspoons yellow curry powder
1 1/2 teaspoons turmeric
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon brown sugar
1 tablespoon fish sauce
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1 tablespoon canola oil
Kosher salt and freshly ground black pepper, to taste
3 tablespoons creamy peanut butter
1 tablespoon reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons brown sugar
2 teaspoons chili garlic sauce, or more, to taste
1 teaspoon freshly grated ginger

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.

GINGER GRILLED CHICKEN SATAY



Ginger Grilled Chicken Satay image

This grilled chicken marinated in a ginger-soy glaze is perfect for your next party!

Provided by Aleka Shunk

Categories     Meat and Poultry Recipes     Chicken

Time 2h35m

Yield 4

Number Of Ingredients 9

1 pound chicken tenders
½ cup soy sauce
½ cup brown sugar
2 tablespoons freshly grated ginger
2 teaspoons fish sauce
1 lime, juiced
16 thin metal skewers
1 tablespoon cornstarch
1 scallion, chopped

Steps:

  • Slice chicken in half lengthwise to get thin pieces. Prick lightly using a fork or a knife to help tenderize.
  • Combine soy sauce, brown sugar, ginger, fish sauce, and lime juice in a large bowl, resealable plastic container, or large zip-top bag. Add chicken tenders, making sure marinade fully covers chicken. Cover and chill in the refrigerator for at least 2 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and thread onto metal skewers.
  • Meanwhile, add marinade to a small saucepan with cornstarch and bring to a boil. Boil until thickened, 3 to 4 minutes. Turn off heat and transfer sauce to a small bowl for dipping.
  • Grill skewers on the preheated grill until no longer pink in the centers, about 5 minutes per side. Garnish with scallion and serve with sauce on the side.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 34 g, Cholesterol 64.6 mg, Fat 2.8 g, Fiber 0.9 g, Protein 26 g, SaturatedFat 0.8 g, Sodium 2051.7 mg, Sugar 27.8 g

GRILLED LOW CARB CHICKEN SATAY



Grilled Low Carb Chicken Satay image

This is a delicious chicken recipe that pleases my whole family. At 1.5 grams carb per serving it goes well with a carb controlled diet, but those not on carb control love it too. I serve this with a crisp salad and white wine. Hope you enjoy this as much as we do! Adapted from quick and easy Low Carb by Amanda Cross. Prep time does not include marinating overnight. Added June 22 05: Please be sure to use a low sodium soy sauce to avoid saltiness.

Provided by Leslie

Categories     Chicken Breast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

3 tablespoons smooth peanut butter
1/2 cup low sodium soy sauce
1/2 cup lime juice
2 -3 tablespoons curry powder, to taste
2 garlic cloves, minced
1 teaspoon hot pepper sauce (optional)
4 boneless skinless chicken breast halves, cubed

Steps:

  • In a large mixing bowl combine peanut butter, soy sauce, lime juice, curry powder, garlic and hot pepper sauce.
  • Place the chicken in the marinade and leave to marinate for about 12 hours, or overnight in the fridge.
  • When ready to cook, preheat broiler or grill to high.
  • Put the chicken on skewers and cook for 5 minutes on each side, or until cooked through.
  • Serve immediately.
  • Can be served as a meal or an appetizer for a larger group.

GRILLED CHICKEN SATAY



Grilled Chicken Satay image

Toss aside your peanut butter and jelly sandwiches, little kids, and see how the big kids like their peanut butter! :)

Provided by PalatablePastime

Categories     Chicken

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup unhomogenized unsweetened peanut butter
1/2 cup water
1/4 cup soy sauce
4 cloves garlic, pressed
3 tablespoons lemon juice
2 tablespoons firmly packed brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves
1 scallion, sliced,for garnish

Steps:

  • In saucepan cook peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger, and red pepper over medium heat for 1 minute.
  • Cool sauce, and remove and discard garlic from sauce.
  • Divide sauce into two parts.
  • Cut chicken into 1" strips, threading onto metal skewers.
  • If bamboo skewers are used, soak for 20-30 minutes before using.
  • Oil grid on grill with non-stick spray before heating.
  • Grill chicken, covered, over medium-hot heat, 6-8 minutes, turning once.
  • Baste with half sauce during cooking and serve with remaining sauce garnished with sliced scallions.

Nutrition Facts : Calories 371.2, Fat 19.4, SaturatedFat 4.1, Cholesterol 75.5, Sodium 1294.6, Carbohydrate 16.5, Fiber 2.4, Sugar 10.4, Protein 35.4

DELICIOUS CHICKEN SATAY (GRILLED OR BROILED)



Delicious Chicken Satay (Grilled or Broiled) image

This can be made on the outdoor grill or under the broiler. It's even a great recipe to make on the George Foreman grill! I have made this recipe many times for get togethers. Everyone loves it and wants the recipe for it! This satay has just the right amount of spice blend. It's even mild enough for kids, but if you want to turn up the heat just add in 2 or more teaspoons red pepper flakes.! You will LOVE this satay, I promise. Serve this with grilled onions, mushrooms and bell peppers YUMMM! Remember to soak your wooden skewers for a minimum of 30 minutes in cold water before threading on the meat. Plan ahead the chicken needs to marinate for 24 hours!

Provided by Kittencalrecipezazz

Categories     Chicken

Time P1DT8m

Yield 6 serving(s)

Number Of Ingredients 14

3 1/2 lbs boneless chicken breasts (cut into long thin strips or cubes)
salt
1/4 cup soy sauce
1/4 cup fresh orange juice
3 tablespoons vegetable oil
1/2-2 teaspoon red pepper flakes
1 -2 tablespoon minced fresh garlic (or to taste)
1/4 cup smooth peanut butter
2 tablespoons minced onions
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon ginger powder
1/4 cup fresh cilantro
1 pinch black pepper

Steps:

  • In a bowl combine all ingredients together (except the chicken and salt) mix until well combined.
  • Place the chicken in a shallow glass dish and pour the marinade over the chicken; toss to coat.
  • Cover and refrigerate for 24 hours (turning occasionally).
  • Prepare the grill.
  • Thread the chicken onto wooden pre-soaked skewers.
  • Sprinkle lightly with salt.
  • Grill (or broil) the skewers for about 5-7 minutes or until done.
  • Serve hot.
  • Delicious.

Nutrition Facts : Calories 597.9, Fat 36.9, SaturatedFat 9.1, Cholesterol 169.5, Sodium 887.6, Carbohydrate 5.4, Fiber 1.1, Sugar 2.3, Protein 59.5

GRILLED CHICKEN SATAY SALAD



Grilled Chicken Satay Salad image

Make and share this Grilled Chicken Satay Salad recipe from Food.com.

Provided by Charmie777

Categories     Chicken Breast

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

1 flour tortilla, cut in half, then cut crosswise into 1/8 inch strips
1/3 cup rice vinegar
1/4 cup creamy peanut butter
3 tablespoons finely chopped peanuts
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons sesame oil
1 tablespoon soy sauce
1/2 teaspoon finely chopped gingerroot
1 garlic clove, finely chopped
4 boneless skinless chicken breast halves (1-1/4 pounds)
6 cups mixed salad greens
1 cup finely shredded red cabbage
1/3 cup shredded carrot
1/4 cup chopped fresh cilantro

Steps:

  • Heat oven to 350ºF.
  • Arrange tortilla strips in single layer on ungreased cookie sheet. Bake 7 to 11 minutes or until lightly browned.
  • Meanwhile, make peanut satay dressing.
  • Beat vinegar, peanut butter, peanuts, sugar, oils, soy sauce, ginger, and garlic in small bowl with whisk until smooth and creamy.
  • Place chicken in resealable plastic bag; add 3 tablespoons dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours. Refrigerate remaining dressing.
  • Brush grill rack with oil. Grill chicken covered, 10-15 minutes until juice is no longer pink.
  • Cut chicken into strips.
  • Toss remaining salad ingredients in large bowl. Toss with chicken and remaining dressing.
  • Divide salad among 6 plates. Sprinkle with tortilla strips.

CHICKEN SATAY WITH GRILLED VEGETABLE COUSCOUS



Chicken Satay with Grilled Vegetable Couscous image

Provided by Sandra Lee

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 16

1 (14-ounce) can unsweetened coconut milk
1/4 cup brown sugar
2 tablespoons soy sauce
2 teaspoons chopped garlic
1 teaspoon ground cumin
1/2 orange, zested, reserve remainder for Grilled Fruit Skewer recipe
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken thighs, about 8 thighs
12 (10-inch) skewers
1/2 cup peanut butter
1 tablespoon hot sauce, or to taste
Canola oil, for brushing
1 (10-ounce) package couscous
1 green bell pepper
1 medium zucchini
1 medium red onion

Steps:

  • In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste. Pour half of the marinade into a large resealable bag. Reserve 2 tablespoons of the remaining half of the marinade for the Online Round 2 recipe Sweet and Spicy Chicken Wraps. Reserve the rest of the marinade, for the dipping sauce, in a small bowl. Cut each chicken thigh into 6 strips and add to the bag with the marinade. Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight.
  • Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.
  • Dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve.
  • Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer. Put them onto an oiled grill and cook until slightly charred and cooked through. Reserve 4 skewers for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
  • Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside.
  • Cut the pepper into quarters and remove the core and the seeds. Slice the zucchini and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side. Remove them from the grill and cut them into small pieces. Gently stir the chopped vegetables into the couscous, cover, and keep warm. Reserve 1 cup for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
  • Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.

GRILLED INDONESIAN CHICKEN SATAY



Grilled Indonesian Chicken Satay image

This recipe was given to me by my neighbour who is one of the nicest people I know. She is originally from Indonesia and moved to Canada a few years ago. I am guessing at serving sizes, and cooking times so please adjust amounts to what you think you need. I am also guessing at the amount of oil added to the basting sauce as I was told just to add a little oil to make it easier to baste with. You may need more basting sauce depending on how much you put on while cooking and I would double or triple the sauce if you have more than a pound of meat.

Provided by Cilantro in Canada

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken thighs, cubed (or I use pork sometimes)
salt
pepper
garlic powder
1 tablespoon sweet soy sauce (kecap manis)
1 tablespoon teriyaki sauce (I use kikkoman baste and glaze teriyaki sauce)
1 1/4 tablespoons oyster sauce
1/4 teaspoon oil (use just enough to make it easy to baste with)
wooden skewer

Steps:

  • Soak wooden skewers in water for at least 30 minutes.
  • Thread chicken or pork onto skewers.
  • Season both sides with salt, pepper and garlic powder.
  • Mix sweet soy sauce, teriyaki sauce, oyster sauce oil together and set aside.
  • Grill chicken or pork on the BBQ, basting with the sauce as you cook the meat.

GRILLED CHICKEN BREASTS WITH SATAY SAUCE



Grilled Chicken Breasts with Satay Sauce image

Turn this traditional appetizer into a main course by grilling the chicken breasts whole instead of skewering and spooning the sauce right on top instead of dipping. If you don't have a grill pan, sear the chicken in a skillet over medium-high heat for 5 to 6 minutes on each side or until done. Sriracha is available in most supermarkets; it has a vinegary, garlicky kick with a heat that's less pronounced than other fresh chile sauces. Combine with canola mayo for a burger spread, add to a Bloody Mary, or combine with canola oil and fresh lime juice for a fantastic shrimp marinade.

Provided by Deb Wise

Time 25m

Yield Serves 4 (serving size: 1 chicken breast half and about 1 1/2 tbsp. sauce)

Number Of Ingredients 15

2 teaspoons light brown sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon grated lime rind
1/2 teaspoon kosher salt
4 (6-oz.) skinless, boneless chicken breast halves
Cooking spray
1/4 cup creamy peanut butter
1 1/2 tablespoons rice vinegar
1 tablespoon water
1 tablespoon canola oil
2 teaspoons Sriracha chili sauce
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup cilantro leaves

Steps:

  • Combine first 5 ingredients in a bowl. Rub spice mixture evenly over chicken. Heat a grill pan over medium-high. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into slices.
  • Combine peanut butter and next 6 ingredients (through garlic) in a bowl, stirring with a whisk. Spoon peanut butter mixture over chicken; sprinkle with cilantro.

Nutrition Facts : Calories 345, Carbohydrate 7 g, Cholesterol 124 mg, Fat 16.2 g, Fiber 1 g, Protein 42 g, SaturatedFat 2.8 g, Sodium 446 mg, Sugar 4 g

CHICKEN SATAY



Chicken satay image

This recipe is part of Food Editor Barney's 'cooking with kids' series. Here, Barney and his daughter Maisie make chicken skewers with peanut sauce

Provided by Barney Desmazery

Categories     Main course

Time 40m

Yield Makes 12

Number Of Ingredients 16

small piece ginger
2 garlic cloves
zest and juice 1 lime
1 tsp clear honey
1 tbsp soy sauce
1 tbsp mild curry powder
3 tbsp smooth peanut butter
500g pack skinless chicken breast fillets
165ml can coconut milk
1 tsp vegetable oil
cooked rice and lime wedges, to serve
1 cucumber
2 tbsp white wine vinegar
1 tbsp golden caster sugar
sweet chilli sauce (optional)
bunch coriander leaves picked (optional)

Steps:

  • KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
  • Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
  • Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
  • Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
  • 'Sew' the chicken onto the skewers. The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
  • Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
  • Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
  • Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.

Nutrition Facts : Calories 117 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium

MALAYSIAN CHICKEN SATAY RECIPE



Malaysian Chicken Satay Recipe image

Chicken satay is prepared with the chicken meat marinated with a myriad of spices and grilled to perfection. This Malaysian chicken satay recipe is tender and succulent and can be prepared with a grilled pan.

Provided by KP Kwan

Categories     Snacks

Time 30m

Number Of Ingredients 15

1kg chicken meat
2 teaspoons turmeric powder
80g sugar
1 teaspoon ground white pepper
2 teaspoons coriander powder
2 teaspoons fennel powder
2 teaspoons cumin powder
1 tablespoon sweet soy sauce
2 teaspoons salt
1/2 cup (about 125ml) vegetable oil
1 medium size onion (about 120g)
10 cloves garlic
120 g galangal
10g belacan
70g lemongrass

Steps:

  • Cut the chicken meat into bite-size pieces of 1.5 cm cubes.
  • Cut some chicken skin into small pieces for later use.
  • Add Marinade (A) with the chicken
  • Cut the ingredients in Marinade (B)into small pieces and blend with the vegetable oil until it becomes a paste. Combine with the chicken.
  • Marinate it for at least three hours before grilling, or better for at least 24 hours if time is permitted.
  • Soak the wood skewers in water for half a before using them.
  • Pierce the skewer through the chicken meat, alternate with a piece of chicken skin that you reserved earlier. Leave a small gap between each piece of meat.
  • Grill over a small flame until the satay turns golden brown with some char marks.

Nutrition Facts : Calories 343 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 577 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

CHICKEN SATAY WITH SPICY PEANUT SAUCE



Chicken Satay with Spicy Peanut Sauce image

Marinating the chicken with ginger, fish sauce, lime and lemongrass adds a big boost of flavor without fat. The peanut sauce gets madeover with some light coconut milk and reduced fat peanut butter. A crunchy slaw brings it all together.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h33m

Yield 6 servings, about 24 skewers

Number Of Ingredients 20

2 tablespoons fish sauce
1/4 cup fresh lime juice
2 stalks fresh lemongrass, thinly sliced (optional)
2 tablespoons agave nectar
1 tablespoon low-sodium soy sauce
1 tablespoon minced fresh ginger
1/2 teaspoon chili flakes
4 garlic cloves, minced
1 pound boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil, plus more for grilling
1/4 small Napa cabbage, shredded (about 3 cups)
6 ounces snap peas, shredded
1/4 cup cilantro leaves
Spicy Peanut Sauce for serving, recipe follows
3 tablespoons reduced-fat smooth peanut butter
1/4 cup light coconut milk
2 teaspoons fish sauce
1 to 2 teaspoons chili-garlic sauce
1 tablespoon fresh lime juice
1 tablespoon agave nectar

Steps:

  • Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.
  • Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve.
  • Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.
  • Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.

EASY CHICKEN SATAY RECIPE



Easy Chicken Satay Recipe image

This delicious easy-to-make grilled chicken satay recipe is jam-packed with flavor is the perfect appetizer to serve up to your guests.

Provided by Chef Billy Parisi

Categories     Appetizer

Number Of Ingredients 14

1 peeled shallot
4 garlic cloves
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 tablespoons palm or brown sugar
1 seeded red finger (Fresno, or jalapeño pepper)
1 " piece peeled fresh ginger
juice of 1 lime
2 tablespoons peanut oil
2 tablespoons soy sauce
¼ cup sweet soy sauce (kecap manis)
3 pounds dark and/or white chicken meat cut into ½" pieces
1/2 recipe for peanut sauce

Steps:

  • Add everything except for the chicken to a food processor or a blender and process or blend until smooth. Set aside.
  • Prepare the chicken removing and skin or bones and cut into small ½" pieces and add to a large bowl.
  • Add the marinade onto the chicken and optionally season with salt and pepper. Mix everything together completely. Cover and keep in the refrigerator for at least 4 hours or up to 24 hours.
  • When you are ready to cook, preheat the oven to high heat (450° to 550°) and soak some wooden skewers in water for 20 minutes so they do not catch on fire while grilling.
  • Next, skewer the chicken leaving about 3" at the bottom of the skewer to make it easy to hold and eat. I got 12 8" skewers.
  • Place the chicken on the grill and cook for 3-4 minutes per side or until browned and cooked throughout.
  • Optionally garnish with chopped fresh cilantro and serve with peanut sauce.

Nutrition Facts : Calories 278 kcal, Carbohydrate 5 g, Protein 21 g, Fat 18 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 85 mg, Sodium 209 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 12 g, ServingSize 1 serving

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