Grilled Chicken With Spicy Peanut Sauce Food

GRILLED CHICKEN BREAST WITH SPICY PEANUT SAUCE

Steps:

• Combine the soy sauce, water, brown sugar, garlic, and ginger in a shallow bowl or re-sealable plastic bag.
• Place the chicken breasts between two pieces of plastic wrap and pound each of them with a meat mallet so they are an even thickness.
• Place the chicken in the soy marinade and let it sit for at least 30 minutes.
• Prep your grill. The grill should be moderately hot (see below)
• Remove the chicken from the marinade and pat dry then place on the hot grill. Cook on each side for about 3 to 5 minutes or until cooked through (see below for internal temperature)
• If the chicken gets browned too fast and the center is not cooked completely, move the chicken breasts to a cooler zone on the grill until they are completely cooked.
• Remove the chicken from the grill and let them rest for 5 minutes before serving.
• Serve with spicy peanut sauce.

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 WITH SPICY PEANUT SAUCE

Steps:

• to make the sauce, combine all of the ingredients except the chicken in a blender (a high-speed blender (affiliate) will work best if you're using whole brazil nuts). if you don't want to/can't use a blender, use peanut butter (instead of whole nuts) and finely grate the garlic and ginger (i recommend a microplaner (affiliate)), then shake the sauce together in a glass jar with a tight-fitting lid. thin with water, adding a teaspoon or two at a time, if desired.
• trim the chicken breasts and pound to a uniform 1" (2.5 cm) thick. coat the chicken in about ½ to 2/3 of the sauce. let it marinate for a few minutes while you prepare the other parts of dinner.
• prepare a medium - hot (350 - 400° F) grill. cook the chicken breasts over direct heat, thicker parts of the breasts closer to the hot side of the grill, for about 15 minutes total, turning over halfway through the cooking time, or once they are no longer stuck to the grate. cook until the thickest part of the breast reaches 165° F. discard the used marinade. serve immediately with remaining sauce (that didn't have raw chicken in it) for dipping.

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 BREAST WITH ZESTY PEANUT SAUCE

Steps:

• WASH, trim and pound chicken to flatten to a consistent thickness.
• MIX brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt in a small bowl to make marinade.
• PLACE chicken in a shallow dish (or food storage bag). Cover with marinade. Marinate 1 hour at room temperature or as long as overnight in refrigerator.
• When ready to cook: HEAT grill. Combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne in a heavy saucepan to make peanut sauce. Cook over medium heat, stirring constantly, about 15 minutes or until thickened. Whisk in chicken stock and cream. Cook 1 minute more, whisking. Keep warm while grilling chicken.
• REMOVE chicken from marinade and place on hot grill. Grill 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center.
• SPOON peanut sauce over hot chicken and sprinkle with cilantro.

GRILLED CHICKEN CURRY WITH PEANUT DIPPING SAUCE

Steps:

• For the chicken: Heat a stove-top grill pan or griddle with cooking spray to medium-high heat. Season both sides of chicken with salt and black pepper and set aside. In a small bowl, combine lime juice, curry powder, turmeric, cumin and olive oil, as needed to loosen mixture. Mix well with a spoon and brush mixture all over both sides of chicken. Place chicken on hot pan and cook 3 to 5 minutes per side, or until cooked through. Remove from heat and place on plate.
• For the dipping sauce: While the chicken is cooking, in a small saucepan, combine coconut milk, peanut butter, lime juice, and sugar. Set pan over medium heat and bring to a simmer, about 5 minutes. Remove from heat.
• Serve 4 of the chicken breast halves with all of the peanut sauce. Reserve remaining chicken for Pastilla, if desired.

PEANUT SAUCE FOR GRILLED CHICKEN SATAYS

Steps:

• In a food processor, combine green onions, cilantro, jalapenos, garlic, and ginger and blend on high speed for 30 seconds, scraping down the sides of the bowl.
• Add the peanut butter and sesame oil and blend, scraping down the sides, for 30 seconds. Add the fish sauce and lime juice and process to blend.
• Add the coconut milk and hoisin sauce and process until smooth, scraping down the sides, as needed. You may add hot sauce to taste, if desired.
• Drizzle over chicken satays and serve additional sauce in a bowl on the side for dipping.

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.

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.

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.