Thai Chicken Skewers With Peanut Free Satay Sauce Food

CHICKEN SKEWERS WITH SATAY STYLE PEANUT SAUCE

Steps:

• Season the chicken with salt, pepper and soy sauce. Heat the grill (or a grill pan over medium high heat on the stove). Grill the kabobs until the chicken is done, about 4-8 minutes per side (depending on the thickness of your chicken).
• While the chicken is cooking, whisk all sauce ingredients together in a small bowl. Alternatively for a smoother sauce, place all ingredients in a mini food processor or blend with a stick blender. Add more coconut milk or water if the dipping sauce seems too thick.
• Serve the hot chicken skewers with the peanut dipping sauce.

THAI CHICKEN SKEWERS

Steps:

• Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
• Place the chicken in the bag. Marinate in the refrigerator for at least one hour or up to 8 hours.
• Remove the chicken from the marinade and thread onto skewers.
• Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side or until cooked through.
• Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.

THAI CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
• Trim off any excess fat and tendons from chicken.
• Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
• Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
• Cover dish with plastic and refrigerate for at least 2 hours.
• Sauce: Heat oil in a small pan.
• Add onion flakes and cook over a low heat for 15 to 30 seconds.
• Add remaining ingredients, mix well, and cook until heated through.
• Set aside sauce to await the chicken.
• Drain the chicken (save the marinade).
• Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
• Serve with the peanut sauce while hot.

THAI CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Cut chicken breasts into 2 inch long strips. Lightly pound out with a meat mallet to flatten the strips to a inch thick.
• For the marinade, combine the ground coriander, ground cumin, chopped garlic, grated ginger, fish sauce, curry powder, turmeric powder, coconut milk and brown sugar to form the marinade. Marinade the chicken overnight or at least 6 hours. Thread the chicken on presoaked skewers and grill on barbeque over fairly high heat. Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of the barbecue.
• For the peanut sauce, in a saucepan, heat the oil on medium/low heat and fry the onions and garlic for 2 minutes. Add the curry paste and cook for another minute. Add the peanuts, peanut butter, coconut milk, curry paste, fish sauce and stir until smooth. Take off the heat and add the lime juice to taste.
• For the cucumber sauce, combine the sugar, vinegar, cucumber, shallot, chili, and refrigerate overnight.