Marinated Peanut Chicken A La Laura Food

ORANGE-MARINATED CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To marinate the chicken: Whisk all of the marinade ingredients together in a medium bowl. Put the chicken in a 1-gallon self-sealing plastic bag. Pour in the marinade, seal the bag, and refrigerate for at least 1 hour or up to 8 hours.
• To make the peanut sauce: Combine all the ingredients in a small saucepan. Cook over medium heat, whisking almost constantly, until simmering, smooth, and thickened. Remove from the heat and cover to keep warm.
• Prepare an outdoor grill for direct cooking over medium heat (350 degrees F to 450 degrees F). Alternatively, preheat the oven to 375 degrees F and heat a grill pan over high heat.
• Remove the chicken from the marinade. Thread each chicken strip on a skewer. Place the meaty parts of the skewers over direct medium heat with the skewer handles facing the cooler part of the grill; slip a folded strip of aluminum foil under the handles (see Cook's Note). Sprinkle with salt. Grill, with the lid closed, turning once, until browned and the chicken shows no sign of pink when pierced with the tip of a small knife, about 6 minutes. Alternatively, spray the grill pan with nonstick cooking spray. Add the skewers and cook until grill marks appear on the chicken, about 1 minute per side. Transfer the skewers to a foil-lined rimmed baking sheet and bake until the chicken is cooked through, 4 to 5 minutes. Transfer the satays to a platter.
• Pour the peanut sauce into a serving bowl. Serve the satays with the peanut sauce for dipping.

MARINATED PEANUT CHICKEN A LA LAURA

Steps:

• In a medium mixer bowl combine the crushed peanuts, paprika, ginger, turmeric, honey, olive oil and salt; use an electric mixer to blend together and form a thick, crunchy, spreadable paste. (Note: If you find it too gooey or thick, try adding a little cola; it gives the recipe a nice, exotic flavor!)
• Place chicken thighs in a nonporous glass dish or bowl. Using your hands, cover chicken pieces with the peanut mixture, coating them completely. Cover dish and refrigerate to marinate overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish; cover with aluminum foil and bake at 400 degrees F (200 degrees C) for 45 to 60 minutes or until juices run clear, turning every 15 minutes so that they cook evenly.

MARINATED PEANUT CHICKEN A LA LAURA

Steps:

• In a medium mixer bowl combine the crushed peanuts, paprika, ginger, turmeric, honey, olive oil and salt; use an electric mixer to blend together and form a thick, crunchy, spreadable paste. (Note: If you find it too gooey or thick, try adding a little cola; it gives the recipe a nice, exotic flavor!)
• Place chicken thighs in a nonporous glass dish or bowl. Using your hands, cover chicken pieces with the peanut mixture, coating them completely. Cover dish and refrigerate to marinate overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish; cover with aluminum foil and bake at 400 degrees F (200 degrees C) for 45 to 60 minutes or until juices run clear, turning every 15 minutes so that they cook evenly.

PEANUT BUTTER MARINADE FOR CHICKEN

Steps:

• Mix all ingredients together and marinate chicken for 1 hour or longer. Turn chicken once or twice to ensure that all pieces are covered in the marinade. Remove chicken from marinade and discard. Place chicken on grill or in a large skillet with a small amount of oil and cook until done.
• Read more: http://www.food.com/members/subm/editr2?oc=linkback.

MARINATED CHICKEN KEBABS WITH A PEANUT SATAY SAUCE

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.

TURKEY BREAST IN PEANUT MARINADE

Steps:

• Put the peanut butter, sherry, broth, curry powder and soy sauce in a bowl and mix until smooth. Stir in the garlic, shallot and pepper.
• Put the turkey into a gallon plastic zipper bag and pour in the marinade. Close the bag and turn to coat the turkey. Refrigerate 6-8 hours.
• Pre-heat oven to 325°F.
• Remove the turkey from the bag and place on a rack in a roasting pan. Roast about 30 to 35 minutes per pound. Baste often with marinade.
• Let the turkey rest 10 minutes before carving. Serve warm or cold.

CHICKEN IMPERIAL A' LA LAURA

Steps:

• Salt and pepper chicken breasts.
• Heat butter in skillet. Saute' chicken breast on both sides to brown. Transfer to ovenproof glass baking dish.
• Mix remaining ingredients into skillet dripping, blend well, and pour over chicken. Bake at 350 for 30 minutes, until tender.
• Serve over rice with pan juices.