GRILLED CHICKEN SATAY
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
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
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
GRILLED CHICKEN SKEWERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 20 to 25 skewers
Number Of Ingredients 12
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.
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.
Nutrition Facts : ServingSize 4 skewers, Calories 297 kcal, Carbohydrate 16 g, Protein 36.5 g, Fat 8 g, SaturatedFat 2.5 g, Cholesterol 104 mg, Sodium 998 mg, Fiber 2 g, Sugar 6.5 g
CHICKEN SATAY WITH PEANUT SAUCE
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
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.
CHICKEN SATAY
Chicken satay is an easy grilled chicken recipe that's perfect for a light meal or for party appetizers. Healthy and a crowd-pleaser!
Provided by Erin Clarke / Well Plated
Categories Appetizer Main Course
Time 2h30m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 (of 4), Calories 311 kcal, Carbohydrate 17 g, Protein 32 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 73 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 9 g
THAI CHICKEN SATAY SKEWERS WITH PEANUT SAUCE
This dish is traditionally considered an appetizer, but it does make a wonderful main dish, especially if served over rice.
Provided by Kristy Bernardo
Categories Appetizers
Time 2h30m
Number Of Ingredients 21
Steps:
- Mix all of the ingredients except the coconut milk together in a small bowl. Whisk in a little of the coconut milk at a time until the sauce reaches your desired consistency. Refrigerate the sauce until just before you cook the chicken, then leave it at room temperature while the chicken cooks.
- In a medium-sized mixing bowl, combine the coconut milk, garlic, ginger, soy sauce, curry powder, turmeric, honey, and fish sauce.
- Using a large resealable plastic bag or a large bowl, combine the chicken and marinade, gently mixing it to ensure all surfaces of the chicken pieces are covered (if using a bowl, be sure to use a spoon or tongs for this step - anything but your hands - so the tumeric doesn't stain your skin). Marinate for at least 2 hours and up to 8 hours, turning the bag occasionally to help distribute the marinade.
- Preheat the grill to medium high heat.
- Remove the chicken from the refrigerator then drain off and discard the marinade.
- Gently pat the chicken dry, then thread the chicken onto skewers. Brush the chicken with the oil and season it with the salt and pepper.
- Cook the chicken on the grill until it's completely cooked through, about 12-15 minutes (cooked chicken should reach an internal temperature of 165F before consuming).
- Place the skewers on a serving plate and sprinkle with the peanuts and cilantro (if using). Serve them with the peanut sauce on the side for dipping (you can also just drizzle the sauce over the chicken on the serving plate then add the toppings after).
Nutrition Facts : Calories 328 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 138 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 911 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
GRILLED CHICKEN SKEWERS WITH SATAY SAUCE
I haven't been able to find a lightened up version of this, so I'm posting the one I use. I generally make this once a week. It makes a light meal with some veggies and rice. Weight Watchers lightened this recipe up for a grand total of 4 Points.
Provided by FLFroggie
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
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 WITH PEANUT-FREE SATAY SAUCE
Succulent chicken skewers with an authentic tasting - but peanut-free - dipping sauce
Provided by zenbelly
Categories chicken
Number Of Ingredients 9
Steps:
- If using bamboo skewers, soak them in water for at least one hour before threading the chicken on them.
- Cut the chicken into one inch wide strips. ** Place in a glass dish large enough to fit the chicken and marinade.
- In a blender, combine coconut aminos, garlic, ginger, lime juice, curry powder, cilantro, and 2 tablespoons of the almond butter. Blend until smooth.
- Pour all but 2 tablespoons of the marinade over the chicken, reserving the remainder for the sauce. Allow the chicken to marinade for one hour, at room temperature. (much longer you'll have chicken ceviche because of all the lime juice)
- In a small saucepan, combine the reserved marinade, reserved almond butter, and coconut milk. Heat on medium low heat for about 5 minutes. You just want the flavors to marry, and mellow out some of the rawness of the lime juice. If it gets too thick, add some liquid. Set aside to cool.
- After the chicken has marinated for an hour, turn your grill on medium-high heat. Once hot, grill the chicken for about 3 minutes on each side or until cooked through, with the top down. If it's sticking, it's probably not ready to turn.
- Serve the skewers with the sauce and garnish with cilantro, if desired.
CHICKEN SATAY SKEWERS
These chicken satay skewers are perfect party food. Give them a few hours to absorb the flavours of the spicy marinade, then pop them under a hot grill or on the barbecue until golden. For this recipe you will need 16 small skewers. If using wooden skewers, you will need to soak them in water for at least 20 minutes before using. Each serving provides 84 kcal, 10.5g protein, 2g carbohydrates (of which 1g sugars), 4g fat (of which 1g saturates), 0.5g fibre and 0.5g salt.
Provided by Hala El-Shafie
Categories Starters & nibbles
Yield Makes 16
Number Of Ingredients 12
Steps:
- Place all the marinade ingredients in a food processor - or use a hand blender - and blend until smooth. Pour the mixture into a bowl.
- Slice each chicken breast into four strips and add to the bowl, mixing well to ensure they are all completely coated with the marinade. Leave in the fridge to marinate for up to 3 hours (and for at least 30 minutes).
- Preheat the grill to high. Brush a baking tray with vegetable oil.
- Carefully thread each chicken strip onto a skewer, lining up the skewers on the baking tray.
- Grill the skewers for about 10 minutes, turning occasionally, until golden and cooked through and starting to crisp. Garnish with coriander and serve.
Nutrition Facts : Calories 84kcal, Carbohydrate 2g, Fat 4g, Fiber 0.5g, Protein 10.5g, SaturatedFat 1g, Sugar 1g
MARINATED CHICKEN KEBABS WITH A PEANUT SATAY SAUCE
I have been making this recipe for years and every time I make it I get rave reviews. It really is nothing special, I think, it is just that, the flavors all come together so well and the peanut sauce is so yummy. I make my sauce with smooth peanut butter as I am not a fan of crunchy, but I think this would be fine if you prefer to have the peanut chunks in the sauce.
Provided by The Flying Chef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Combine all the marinade ingredients together in a large bowl or storage container. Chop chicken into about 2cm cubed pieces, add to marinade and marinate for several hours or overnight.
- Soak skewers in water for about 30 minutes prior to using to prevent them from burning while cooking.
- Reserve marinade. Thread a piece of chicken followed by a mushroom, chicken, onion, chicken, mushroom, chicken, onion, chicken. Repeat with remaining chicken and vegetables.
- Grill or BBQ skewers turning a couple of times and basting with the reserved marinade. Until cooked about 15-20 minutes.
- I usually use red and yellow peppers as well but as I was serving these over a Thai-style salad that already had peppers in it, I chose to omit them.
- Sauce.
- I prefer to make this ahead of time and just re-heat as this allows for the flavors to really come out.
- Heat oil in a pan, add onions and garlic and cook to soften onion.
- Add remaining ingredients and stir to combine, leave on a low heat, stirring occasionally until sauce thickens. Sauce can be made a day ahead and just re-heated.
INDONESIAN CHICKEN SATAY WITH PEANUT SAUCE
Steps:
- In a large bowl add the sliced chicken, kecap manis and melted butter. Mix well to coat. Cover and place in the fridge to marinate for about 30 minutes.
- Soak bamboo skewers in water while the chicken is marinating.
- While the chicken is marinating make the peanut sauce by adding to a small bowl the peanut butter, coconut milk, additional kecap manis, garlic, lime juice, brown sugar and chili flakes. Whisk until smooth and set aside.
- After the chicken has had time to marinate thread the chicken pieces tightly onto the skewers. Discard the water that the skewers were soaking in.
- Heat the barbecue or grill to medium-high heat and lightly grease the grill. Place the chicken satay skewers on the grill for about 10 minutes per side basting with the remaining marinade each time to coat. Continue to cook turning occasionally and basting until the chicken is cooked and no longer pink in the centre and the internal temperature reaches 160F.
- Remove the chicken from the grill and serve alongside the peanut sauce for dipping.
Nutrition Facts : ServingSize 1 skewer, Calories 284 kcal, Carbohydrate 26 g, Protein 21 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 46 mg, Sodium 608 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 1 g
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- Thread chicken tenders onto 8 individual metal or wooden skewers (soak wooden skewers in water first to prevent charring); season to taste with salt and pepper. Grill or broil skewers until chicken is cooked through, turning skewers frequently, about 5 to 7 minutes.
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