CHICKEN SATAY WITH GRILLED VEGETABLE COUSCOUS
Steps:
- In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste. Pour half of the marinade into a large resealable bag. Reserve 2 tablespoons of the remaining half of the marinade for the Online Round 2 recipe Sweet and Spicy Chicken Wraps. Reserve the rest of the marinade, for the dipping sauce, in a small bowl. Cut each chicken thigh into 6 strips and add to the bag with the marinade. Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight.
- Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.
- Dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve.
- Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer. Put them onto an oiled grill and cook until slightly charred and cooked through. Reserve 4 skewers for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
- Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside.
- Cut the pepper into quarters and remove the core and the seeds. Slice the zucchini and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side. Remove them from the grill and cut them into small pieces. Gently stir the chopped vegetables into the couscous, cover, and keep warm. Reserve 1 cup for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
- Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.
THAI GRILLED CHICKEN (GAI YANG)
The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!
Provided by Nagi | RecipeTin Eats
Categories Barbecue BBQ Chicken Grilling
Time 16m
Number Of Ingredients 14
Steps:
- Place Marinade ingredients in a large ziplock bag. Massage to mix.
- Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
- Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
- Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
- Cook the chicken until golden brown - around 3 minutes each side.
- Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
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
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.
GRILLED CHICKEN SATAY
Toss aside your peanut butter and jelly sandwiches, little kids, and see how the big kids like their peanut butter! :)
Provided by PalatablePastime
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 371.2, Fat 19.4, SaturatedFat 4.1, Cholesterol 75.5, Sodium 1294.6, Carbohydrate 16.5, Fiber 2.4, Sugar 10.4, Protein 35.4
GRILLED CHICKEN THIGHS SATAY
Make and share this Grilled Chicken Thighs Satay recipe from Food.com.
Provided by Vicki in CT
Categories Chicken Thigh & Leg
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine ingredients and marinate chicken thighs at least overnight.
- Grill until done.
CHICKEN THIGHS WITH SATAY SAUCE
Make and share this Chicken Thighs With Satay Sauce recipe from Food.com.
Provided by TCookie
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For the chicken marinade, combine all ingredients in a bowl large enough to hold the chicken, or use a ziploc bag.
- Marinate for at least several hours or overnight.
- Cook as desired, bake or grill until done.
- Usually about 1/2 hour at 350 degrees. The marinade and sauce make enough for 4 lbs of chicken parts. If you are baking this much chicken, you will need to adjust the cooking time. I (TCookie) usually am only cooking about 2 lbs.
- (I don't cook mine in the microwave. Sorry, Barbara).
- For the Satay, combine broth, soy, sugar, five-spice powder, garlic and pepper in a 4 cup Pyrex measuring cup.
- Cover tightly with plastic wrap and cook at full power for 3 minutes.
- Remove from oven.
- Pierce plastic and let cool for 5 minutes.
- Uncover and whisk in the peanut butter and lime juice.
- Serve with cooked, marinated chicken.
Nutrition Facts : Calories 528.5, Fat 19.3, SaturatedFat 4.5, Cholesterol 251.8, Sodium 2204.2, Carbohydrate 20.2, Fiber 1.4, Sugar 13.3, Protein 67.6
GRILLED INDONESIAN CHICKEN SATAY
This recipe was given to me by my neighbour who is one of the nicest people I know. She is originally from Indonesia and moved to Canada a few years ago. I am guessing at serving sizes, and cooking times so please adjust amounts to what you think you need. I am also guessing at the amount of oil added to the basting sauce as I was told just to add a little oil to make it easier to baste with. You may need more basting sauce depending on how much you put on while cooking and I would double or triple the sauce if you have more than a pound of meat.
Provided by Cilantro in Canada
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Soak wooden skewers in water for at least 30 minutes.
- Thread chicken or pork onto skewers.
- Season both sides with salt, pepper and garlic powder.
- Mix sweet soy sauce, teriyaki sauce, oyster sauce oil together and set aside.
- Grill chicken or pork on the BBQ, basting with the sauce as you cook the meat.
CHICKEN SATAY
This is a basic Thai satay recipe that I have modified to my own taste. Hope you enjoy this recipe!
Provided by The Magic Duck
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop the garlic finely and in a large dish, mix with the rest of the spicies and oil.
- Cut the chicken into long strips about a finger thick.
- Thread the chicken strips onto bamboo skewers.
- Place the chicken skewers in the spice mixture and coat all of the chicken.
- Leave to marinate for as long as possible.
- Heat a large frying pan to medium heat. (not too hot or the sugar will burn).
- Cook the coated chicken until golden. No oil is required for cooking.
Nutrition Facts : Calories 141.7, Fat 7.9, SaturatedFat 1.1, Cholesterol 34.2, Sodium 40.9, Carbohydrate 3.6, Fiber 0.5, Sugar 2.3, Protein 13.9
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- Place all the chicken pieces into a large ziplock bag.Add all the other ingredients to the ziplock bag: 2 tablespoons lemongrass*, 1 chopped shallot, 2 cloves garlic, 1 red chili pepper**, 2 teaspoons ginger, 1/4 teaspoon turmeric powder, 1 tablespoon coriander, 1 teaspoon cumin, 1 and 1/2 tablespoons soy sauce, 2 tablespoons fish sauce, 3 tablespoons brown sugar, and 2 tablespoons vegetable oil.Seal the bag and place in a bowl.
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- In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish sauce, salt and the 2 tablespoons of canola oil and process to a paste. Transfer the marinade to a bowl and add the chicken, gently tossing to coat each piece. Thread the coated chicken pieces onto 12-inch skewers and refrigerate for 30 minutes and up to 1 hour.
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- Gather all the ingredients. Start by marinating the chicken. Put the chicken strips, garlic, ginger, lime zest and 1 tablespoon fish sauce in a ziplock bag. Mix until chicken is coated in the marinade. Set aside for at least 1 hour.
- Next, prepare the peanut dipping sauce. Heat the oil in a skillet over medium heat. Add shallots, garlic, and ginger and fry till the shallots begin to turn golden brown and the mixture smells awesome, about 5 minutes. Then, reduce heat to low, stir in the rest of the ingredients - peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, lime juice and mix until well combined. Simmer very gently for 10 minutes and remove from heat. Stir in the lime zest. Keep warm mixture warm.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread chicken onto skewers. Grill chicken skewers until the meat is no longer pink in the center, about 2 to 3 minutes per side. Remove from heat. Serve with warm peanut dipping sauce.
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- Soak 4 bamboo skewers in water for 30 minutes or soak 4 stocks thin lemongrass to use those as the skewers.
- Cut the chicken breast lengthwise into strips 2" thick. Turn the chicken and cut strips into cubes 2" thick. Place chicken in a medium bowl or plastic bag.
- Add marinade ingredients (mirin, garlic, lemongrass, coconut sugar, black pepper, salt, Worcestershire, soy sauce, sesame oil, and vegetable oil) directly to the chicken. Massage and marinade for 30 minutes at room temperature or overnight in the refrigerator.
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- Open chicken thighs and cut 1 inch wide strips lengthwise (this is actually cutting across the thigh as the longest direction is across the thigh when it is boned). This yields approximately 3 strips per thigh depending on the size of the thighs.
- In a medium saucepan, heat the oil over medium-high heat. When it begins to shimmer, add the shallot and garlic and saute until the shallot becomes limp and translucent (approximately 2 minutes).
- Soak bamboo skewers in water for 30 minutes prior to grilling. I put them in a roasting dish that is large enough to fit their length and cover them completely with water.
- Preheat a gas grill to medium high (between 375-425 degrees). Once the grill has reached temperature, clean and oil the grill and turn off outside burners leaving the inner burners on high to maintain the heat (this helps the bamboo skewers from burning when grilling).
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