Grilled Chicken Skewers With Satay Dip Food

CHICKEN SKEWERS WITH SATAY DIP

Steps:

• Take the mini chicken fillets and slice any large ones into fingersize lengths. Mix with the soy and sweet chilli sauces. Thread onto skewers, then place on a baking tray lined with baking parchment, cover with cling film and freeze.
• To serve, defrost in the fridge overnight and cook at 200C/180C fan/gas 6 for 10-12 mins or until cooked through. For the dip, combine the peanut butter and coconut milk. Scatter the skewers with coriander leaves and chopped peanuts, if you like. Serve with the dip.

GRILLED CHICKEN SATAY

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.

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.

GRILLED CHICKEN SKEWERS WITH SATAY DIP

Steps:

• Whisk together: lemon juice, olive oil, salt, pepper and thyme.
• Pour over the chicken breasts in a glass bowl. Cover and marinate in the refridgerator for 6 hours or overnight.
• To make the Satay dip: cook the olive oil, sesame oil red onion, garlic, ginger root and red pepper flakes in a small pot on medium heat until the onion is transparent (10 - 15 minutes). Whisk in vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry and lime juice and cook for another minute. Cool and use as dip for chicken skewers.
• To cook the chicken: Grill the chicken breast for 10 minutes on each side until cooked through.
• Cool slightly and cut chicken diagonally in 1/2 inch thick slices.
• Skewer chicken strips with wooden skewers and serve with Satay dip.

SATAY DIP

Steps:

• 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, 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.

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.