Grilled Chicken Skewers With Peanut Sauce Food

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 SKEWERS WITH PEANUT SAUCE

Steps:

• Start charcoal or gas grill or heat broiler; fire should be moderately hot, and rack should be at least 4 inches from heat. If using wood skewers, soak them in water.
• Put peanut butter in a small saucepan over medium heat; add curry paste or powder, salt and enough coconut milk to achieve a creamy but quite thick consistency. Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in nam pla and lime juice.
• Marinate chicken in this mixture for 5 minutes to an hour. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and accompanied by lime.

GRILLED THAI CURRY CHICKEN SKEWERS WITH COCONUT-PEANUT SAUCE

Steps:

• Pound the chicken breasts to an even ½-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1½" pieces and set aside.
• Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
• Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.
• Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.

CHICKEN SATAY WITH PEANUT SAUCE

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.

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 THAI CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Stir together all marinade ingredients in a small bowl. Place the chicken in a large zip-top bag or resealable container and pour in the marinade, making sure the chicken is completely coated. Chicken should marinate at least an hour and up to 48 hours. If prepping the veggies ahead of time, cut into 1-inch pieces and pack them in a second bag or container. Pack chicken & veggies in your cooler.
• In a separate container, mix together all the ingredients for the peanut dipping sauce. Seal and pack in your cooler.
• Fire up your grill or get your campfire going. You'll be cooking the skewers over medium-high to high heat.
• Build your skewers: chicken on their own skewers, and the onions & peppers together. Brush the veggie skewers with oil, and season the chicken skewers with salt.
• Once the grill has reached a medium-high heat, place all the skewers on the grate. Grill, turning often, until the chicken has cooked through (about 10 minutes), and the vegetables are tender (7-10 minutes).
• Serve with the peanut sauce & enjoy!

THAI CHICKEN RICE BOWL WITH PEANUT SAUCE

Steps:

• For the marinade: Mince 4 cloves of garlic. Cut chicken breast into chunks and place in mixing bowl. Add minced garlic, 1 Tbsp. olive oil, 2 1/2 Tbsp. lemon juice, 1/4 tsp. cayenne pepper, 1/4 tsp. smoked paprika, generous pinch kosher salt, and pepper. Place the chicken in fridge and marinate for at least 30 minutes.
• Cook 1 1/2 cups rice in rice cooker or on stove top.
• Chop pepper into chunks and mushrooms into quarters.
• Place the mushrooms, peppers, and marinated chicken onto metal skewers. Start and end each skewer with the mushrooms. Make sure contents of skewer are tight but not too tight. Brush the skewers with olive oil.
• Heat grill and prepare for cooking.
• Mince 4 cloves of garlic and peel 1-inch of ginger. Heat 1 Tbsp. olive oil in pan. Add minced garlic, grated ginger, and 1 Tbsp. Sambal Oelek. Saute for 4-5 minutes or until fragrant. Add 3/4 cup creamy peanut butter, 1 cup full-fat coconut milk, 3 Tbsp. lemon juice, 1 Tbsp. Tamari (or regular low-sodium soy sauce), 1 1/2 Tbsp. brown, sugar, and a pinch of salt and pepper. Cook on medium-low heat for 5 minutes, stirring often.
• Place the skewers on the hottest portion of grill and cook for 2-3 minutes per side. Move to the edge of the grill and cook for an additional 10 minutes, flipping to ensure that all the sides are cooked and chicken is cooked through (safe internal temp. is 165 degrees Fahrenheit). Remove from grill.
• To serve: Place a scoop of rice in bowl. Remove chicken and vegetables from skewers and place on rice. Drizzle with desired amount of peanut sauce. Add a handful of fresh spinach, a handful of chopped cilantro, and a squeeze of lemon.

GRILLED CHICKEN SKEWERS WITH SATAY SAUCE

Steps:

• Preheat outdoor grill, stovetop grill pan or broiler.
• Thread chicken tenders onto metal or wooden skewers (soak wooden skewers in cold water first to prevent charring).
• Season with salt and pepper.
• Grill or broil until done, about 5-7 minutes, turning frequently.
• Whisk together remaining ingredients for satay sauce.
• Yields 2 skewers and about 1/4 cup of sauce per serving.

THAI CHICKEN SKEWERS

Steps:

• Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
• Place the chicken in the bag. Marinate in the refrigerator for at least one hour or up to 8 hours.
• Remove the chicken from the marinade and thread onto skewers.
• Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side or until cooked through.
• Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.

PEANUT BUTTER CHICKEN SKEWERS

Steps:

• In a saucepan, combine the first 8 ingredients; cook and stir over medium-high heat 5 minutes or until smooth. Reserve half of sauce for serving. Slice chicken lengthwise into 1-in. strips; thread onto 12 metal or soaked wooden skewers., Grill, uncovered, over medium-high heat for 2 minutes; turn and brush with sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with green onion. Serve with reserved sauce.

CHICKEN SATAY

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.

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

Steps:

• In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
• Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
• Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
• In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.

GRILLED CHICKEN SKEWERS

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.