Grilled Low Carb Chicken Satay Food
DELICIOUS CHICKEN SATAY (GRILLED OR BROILED)
This can be made on the outdoor grill or under the broiler. It's even a great recipe to make on the George Foreman grill! I have made this recipe many times for get togethers. Everyone loves it and wants the recipe for it! This satay has just the right amount of spice blend. It's even mild enough for kids, but if you want to turn up the heat just add in 2 or more teaspoons red pepper flakes.! You will LOVE this satay, I promise. Serve this with grilled onions, mushrooms and bell peppers YUMMM! Remember to soak your wooden skewers for a minimum of 30 minutes in cold water before threading on the meat. Plan ahead the chicken needs to marinate for 24 hours!
Provided by Kittencalrecipezazz
Categories Chicken
Time P1DT8m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl combine all ingredients together (except the chicken and salt) mix until well combined.
- Place the chicken in a shallow glass dish and pour the marinade over the chicken; toss to coat.
- Cover and refrigerate for 24 hours (turning occasionally).
- Prepare the grill.
- Thread the chicken onto wooden pre-soaked skewers.
- Sprinkle lightly with salt.
- Grill (or broil) the skewers for about 5-7 minutes or until done.
- Serve hot.
- Delicious.
Nutrition Facts : Calories 597.9, Fat 36.9, SaturatedFat 9.1, Cholesterol 169.5, Sodium 887.6, Carbohydrate 5.4, Fiber 1.1, Sugar 2.3, Protein 59.5
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 LOW CARB CHICKEN SATAY
This is a delicious chicken recipe that pleases my whole family. At 1.5 grams carb per serving it goes well with a carb controlled diet, but those not on carb control love it too. I serve this with a crisp salad and white wine. Hope you enjoy this as much as we do! Adapted from quick and easy Low Carb by Amanda Cross. Prep time does not include marinating overnight. Added June 22 05: Please be sure to use a low sodium soy sauce to avoid saltiness.
Provided by Leslie
Categories Chicken Breast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl combine peanut butter, soy sauce, lime juice, curry powder, garlic and hot pepper sauce.
- Place the chicken in the marinade and leave to marinate for about 12 hours, or overnight in the fridge.
- When ready to cook, preheat broiler or grill to high.
- Put the chicken on skewers and cook for 5 minutes on each side, or until cooked through.
- Serve immediately.
- Can be served as a meal or an appetizer for a larger group.
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- Add the ingredients for the satay marinade to a smallish bowl. Whisk together to combine. Add the marinade to the chicken and massage (if in a bag) or stir (if in a bowl) to coat all surfaces. Marinate for 30 minutes or overnight. I prefer overnight.
- Place the peanut butter in a smallish microwavable bowl and gently warm in the microwave. Whisk in the Sukrin Gold, chile garlic sauce, soy sauce and Thai curry paste. Slowly add the coconut milk. Taste to adjust seasonings. If it doesn't pop, add a little more sweetener or a squeeze of lime or lemon juice. Use right away or cover and refrigerate. If you refrigerate, gently warm the peanut sauce before using.
- Remove the chicken tenders from the marinade and thread onto the bamboo skewers. Cook the chicken satay in batches on an indoor or outdoor grill or in a grill pan on the stove. If grilling outside, I like to fold a piece of foil to lay the handle ends of the skewers upon while cooking so they don't burn.
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- Prepare the chicken: If using bamboo skewers, soak 4 to 6 skewers in water for 20 minutes before grilling. In a large bowl, mix 1/4 cup coconut milk, 1 tablespoon fish sauce, 1 tablespoon red curry and minced garlic cloves. Stir until thoroughly combined. Cut the chicken into 1 1/2- to 2-inch pieces that are roughly the same size. Place the cut chicken into the marinade and let marinate for 15 to 20 minutes (or you may do the night before or morning of grilling).
- Make the peanut sauce: In a small saucepan over low heat, stir together 1/2 cup coconut milk, 3 tablespoons peanut butter, 1/2 tablespoon red curry paste, 1/2 tablespoon lime juice, 1/2 tablespoon fish sauce and 1 teaspoon Swerve Sweetener. Be sure to heat the sauce at a lower temperature to prevent liquids from separating. Continue stirring sauce until smooth and heated. Remove from heat and place in small serving bowl.
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