Grilled Chicken Satays With Peanut Sauce Food

GRILLED CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Soak the bamboo skewers: If using bamboo skewers, soak them in warm water for 30 minutes.
• Marinate the chicken: In a bowl large enough to hold the chicken, stir together the brown sugar, vinegar, lime juice, fish sauce, sriracha, and ginger. Add the chicken strips and toss to coat. Cover and marinate for at least 1 hour, or up to overnight. You can also marinate them in a resealable gallon-sized plastic bag to save space in the fridge, if you prefer.
• Prepare the grill: For charcoal grills: Light one chimney full of coals and when they are covered with ash, spread them out evenly. Allow the grill grates to heat for 5 minutes. With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates. For a gas grill: Heat the grill on high heat for about 20 minutes. With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates.

GRILLED CHICKEN SATAYS WITH PEANUT SAUCE

Steps:

• In a medium bowl, combine the soy, oil, fish sauce, ginger, garlic, coriander, and pepper flakes. Add the chicken and toss to coat. Let marinate in the refrigerator for 2 hours, turning occasionally.
• Preheat the grill to medium high (or preheat the broiler).
• Remove the chicken from the marinade and thread 1 strip of chicken down the middle of each skewer.
• In batches, cook the satays on the grill (or on a broiler pan under the broiler) until the chicken is cooked through and the meat is browned, 2 to 3 minutes per side, watching carefully and turning so the meat does not burn.
• To serve, arrange the skewers on a platter and lightly drizzle with the peanut sauce and chopped peanuts. Serve additional sauce in a bowl on the side for dipping. Garnish with cilantro sprigs and serve hot or at room temperature.

PEANUT SAUCE FOR GRILLED CHICKEN SATAYS

Steps:

• In a food processor, combine green onions, cilantro, jalapenos, garlic, and ginger and blend on high speed for 30 seconds, scraping down the sides of the bowl.
• Add the peanut butter and sesame oil and blend, scraping down the sides, for 30 seconds. Add the fish sauce and lime juice and process to blend.
• Add the coconut milk and hoisin sauce and process until smooth, scraping down the sides, as needed. You may add hot sauce to taste, if desired.
• Drizzle over chicken satays and serve additional sauce in a bowl on the side for dipping.

GRILLED CHICKEN SATAY WITH PEANUT LIME SAUCE

Steps:

• Let's begin with the marinade. In a large bowl mix together coconut milk, curry powder, turmeric, soy sauce, garlic, ginger, soy sauce, and maple syrup. Drop in chopped chicken and allow to marinate for 2 hours or overnight.
• After the chicken is done marinating, remove from the liquid and push chicken chunks onto a wooden skewer that has be soaked in water.
• This is a perfect time to start preheating your BBQ. Turn temperature to medium high heat.
• While bbq is heating up let's make the peanut lime sauce. In a small bowl mix together peanut butter, soy sauce, lime zest, lime juice, fresh ginger, sriracha, fish sauce, and water. Mix until smooth. If mixture is to stiff add in a touch more water.
• Once grill has reach temperature, place chicken onto the hot grill and allow to cook for about 6 minutes per side. Don't be afraid to get some nice colour on the chicken! After the chicken is fully cooked remove from the grill.
• Serve chicken with jasmine rice, fresh cucumbers, chillies, peanut sauce and enjoy!!!

BEEF OR CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Method for meat and marinade: Trim the meat and cut into long thin strips.
• Combine all of the marinade ingredients, add the meat, and let marinate under refrigeration for at least 2 hours and up to 12 hours.
• Soak bamboo skewers in water for a least 10 minutes before you are ready to grill the satays.
• Thread the meat on the skewers, one strip per skewer.
• Skewer meat can be returned to the marinade to hold until cooking time.
• Place the skewered meat on the grill or boiler rods.
• Grill or broil undisturbed for about 1 minute, turn and grill 1 minute more for medium rare, or as needed for the desired doneness.
• Server the satays with the spicy peanut sauce.
• Method for Spicy Peanut Sauce: Process all ingredients in food processor until smooth.
• Cover and set aside at room temperature for 1 hour or overnight in the refrigerator.
• Bring to room temperature before using, and stir briskly or reprocess to mix.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips and pound it to flatten it. Add the chicken to marinade. Turn chicken to coat, cover and refrigerate at least one hour.
• Thread each chicken strip onto a skewer. Grill for 7 minutes or until done, turning once. Serve with the peanut sauce.
• Peanut Sauce.
• • 1 cup coconut milk
• • 3 tablespoons red curry paste
• • 1/2 cup chunky peanut butter
• • 1/2 cup chicken stock
• • 1/4 cup palm sugar or brown sugar
• • 2 tablespoons fresh lime juice
• • 1 teaspoon salt
• Instructions
• Put coconut milk in a small saucepan and bring to a boil. Whisk in curry pate until dissolved. Whisk in the peanut butter, chicken stock and sugar. Reduce heat and simmer until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.

GRILLED CHICKEN BREASTS WITH PEANUT SAUCE

Steps:

• Combine oil, soy sauce, peanut butter, sherry, garlic and crushed red pepper flakes in a small bowl, whisking until smooth.
• Place chicken breasts in a plastic zip lock bag and add peanut mixture, tossing to coat.
• Refrigerate 8 hours or overnight.
• Preheat grill to medium hot.
• Remove the chicken breasts from the marinade; throw away the marinade.
• Grill chicken breasts 5-7 minutes on each side or until done.

GRILLED CHICKEN SATAY

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.