Grilled Chicken Sate With Spicy Peanut Sauce Food

CHICKEN SATAY WITH SPICY PEANUT SAUCE

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.

GRILLED CHICKEN SATAY WITH SPICY PEANUT SAUCE

Steps:

• In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
• Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
• Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.

GRILLED CHICKEN SATE WITH SPICY PEANUT SAUCE

Steps:

• 1. --12 (10") bamboo skewers, soaked for 20 min. in water. --3/4 Cup Spicy Peanut Sauce --2 Tbls. minced fresh basil --1/4 Cup toasted peanuts
• 2. In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest and ginger. Put the chicken into a large ziplock freezer bag. Pour the chicken stock mixture over the chicken and marinate for 2-4 hours. Remove the chicken from the marinade and discard the marinade.
• 3. Preheat grill to medium high heat. While grill is heating, thread chicken onto skewers. Grill 2-3 minutes per side, until meat is cooked through and has light grill marks.
• 4. Serve chicken skewers with Peanut Sauce, and garnish with basil and peanuts.
• 5. FOR THE PEANUT SAUCE--Place all ingredients in blender and blend until smooth. Sauce can be made ahead of time and keeps for 3-4 days in the refrigerator.

GRILLED CHICKEN THIGHS WITH SPICY PEANUT LIME SAUCE

Steps:

• Preheat a grill to 400 degrees F or a large grill pan over medium heat. Clean and oil the grill grates or grill pan.
• Place the thighs on a rimmed baking sheet and drizzle with 1 to 2 tablespoons of oil until fully coated; liberally season both sides with salt and pepper. Grill the chicken skin-side down, covered, until golden brown and crispy, about 15 minutes (or up to 20 minutes, if using a grill pan). Check on the thighs occasionally to make sure they aren't burning. Flip the chicken and grill, covered, until crispy and cooked through, about 15 minutes longer.
• Meanwhile, make the sauce: Combine the lime zest and juice with the peanut butter, chile paste, honey, tamari and 1/2 teaspoon salt in a small bowl. Whisk together and taste for seasoning. Transfer to a small serving bowl.
• When the chicken is ready, remove it to a platter or a large shallow bowl. Drizzle with some of the sauce then sprinkle with the scallions, cilantro and peanuts. Serve immediately with the remaining sauce on the side.

GRILLED CHICKEN SATE WITH PEANUT DIPPING SAUCE

Steps:

• Combine soy sauce, lime juice, oil, ginger and garlic.
• Pour over chicken in nonmetal bowl.
• Marinate at room temperature for 30 minutes.
• If using wooden skewers, soak in water for 30 minutes first.
• Thread chicken on skewers, alternating with squash and lime wedges.
• Grill over hot fire 3 to 4 inches from heat, turning until browned, 3 to 4 minutes on each side.
• Serve hot or at room temperature with Peanut Dipping Sauce, Grilled Scallions and cherry tomatoes.
• Peanut Dipping Sauce:.
• Heat chicken broth, sugar, soy sauce, garlic, cayenne, cardamom, allspice and cloves to boiling in small saucepan.
• Cover and remove from heat.
• Let stand 5 minutes.
• Whisk in peanut butter and lime juice.
• Serve, warm or cold, with chicken sate.
• Sprinkle with chopped peanuts if desired.
• To grill scallions:.
• Clean 8 scallions and trim root ends.
• Brush with olive oil and grill 6 to 8 minutes, turning once or twice.

CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE

Steps:

• In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
• Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
• Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
• Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
• Place all ingredients in blender and blend until smooth.
• Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

CHICKEN SATAY WITH SPICY PEANUT SAUCE (GAI SATAY)

Steps:

• Combine coconut milk, fish sauce, brown sugar, and curry powder in large mixing bowl and stir well. Cut chicken thighs into generous, bite-sized chunks, and cut breast meat lengthwise into 1/2-inch strips. Add meat to the marinade and mix well. Cover and refrigerate anywhere from 30 minutes to overnight.
• To make peanut sauce, bring coconut milk to a gentle boil in a medium saucepan over medium-high heat. Add curry paste and roasted chili paste (optional) and cook 4-5 min., mashing and stirring occasionally to dissolve them. Add chicken broth, fish sauce, palm sugar, peanut butter, and lime juice and cook 1 more minute, stirring well to make a smooth sauce. Remove from heat, transfer to small serving bowl, and set aside to cool. The sauce can be served warm or at room temperature. Alternatively, cover and refrigerate the sauce and reheat it gently just before serving it.
• Thread meat onto tips of bamboo skewers, and cook on a lightly oiled, hot grill or under a broiler, turning often, until browned and cooked through, 4-6 minute Serve at once with peanut sauce.

CHICKEN SATAY WITH SPICY PEANUT SAUCE

Steps:

• Cut chicken into chunks if thighs strips if breasts.
• Combine with remaining ingredients and leave to marinate in refrigerator anywhere from 1-12 hours.
• Satay Sauce- Heat oils in small saucepan, add onion, garlic, ginger and saute over med heat until softened.
• Add vinegar, sugar and continue to cook until sugar dissolves.
• Remove from heat and stir in remaining ingredients.
• Adjust seasoning to your taste.
• Can also be put in a food processor for a completely smooth sauce.
• To Serve- Preheat oven to 375.
• Thread chicken onto skewers and arrange on baking sheets.
• Bake for 5- 10 minutes or until just cooked.
• Serve with Satay Sauce.
• Substitute Beef, lamb, shrimp, pork or scallops.
• If Sauce gets to thick if made in advance thin with hot water.

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 EGGPLANT WITH SPICY PEANUT SAUCE

Steps:

• In a medium saucepan heat the sesame oil over medium heat.
• Add the garlic and red pepper flakes.
• Saute for 1 minute.
• Whisk in the peanut butter, tamari, lime juice, sugar and water, cooking for 2 minutes.
• Add a touch of water-you want the sauce to be the consistency of hot fudge sauce.
• Keep warm over low heat.
• Heat your grill to medium high heat.
• Slice the eggplant 1/2 inch thick.
• Brush both sides with oil and lightly salt.
• Grill for 8-10 minutes or until tender and lightly browned.
• Brush lightly with sauce and serve with remaining sauce.