Thai Peanut Chicken Skewers Food

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.

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.

CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Start charcoal or gas grill or heat broiler; fire should be moderately hot, and rack should be at least 4 inches from heat. If using wood skewers, soak them in water.
• Put peanut butter in a small saucepan over medium heat; add curry paste or powder, salt and enough coconut milk to achieve a creamy but quite thick consistency. Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in nam pla and lime juice.
• Marinate chicken in this mixture for 5 minutes to an hour. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and accompanied by lime.

THAI PEANUT CHICKEN SKEWERS

Steps:

• Season the chicken with salt and pepper. Heat a grilling pan over medium high heat. Add some oil and grill the chicken skewers until done, about 7-8 minutes. Drizzle with soy sauce and grill for another minute.
• While the chicken is cooking, stir all sauce ingredients together in a small bowl. Adjust the amount of water added to your liking. Less water makes it more of a dip while more water makes it more of a sauce.
• Serve the hot chicken skewers with the peanut sauce.

THAI CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• In a small saucepan, combine the coconut milk, peanut butter, lime juice, soy sauce, and curry paste. Cook over medium heat just until the sauce comes to a gentle simmer, whisking until smooth. Remove from the heat, cover, and set aside. Just before serving, whisk the sauce to bring it back together if it has separated.
• If using bamboo skewers, soak 12 10-inch skewers in water for at least 30 minutes before cooking time. Alternatively, use metal skewers.
• Cut the thighs evenly into 1-1/2-inch pieces. In a medium bowl, whisk the oil, lime juice, curry paste, garlic, salt, and pepper. Add the chicken to the bowl and mix well. Cover and refrigerate for 1 hour or up to 1 day.
• Heat the grill to 500°F. When hot, brush the grill grate clean. Prepare the grill for direct cooking, and reduce the temperature to medium-high heat (400°F to 450°F). Thread the chicken pieces on the skewers so that they are just touching but not tightly packed together.
• Grill the skewers over direct medium-high heat with the lid closed until the meat is firm to the touch and opaque all the way to the center, turning once or twice, 8 to 10 minutes. Arrange the skewers on a platter, and garnish with the sliced scallions. Serve immediately with the dipping sauce and lime wedges.

THAI-STYLE CHICKEN SKEWERS

Steps:

• Pound each chicken breast between 2 lightly oiled sheets of parchment or waxed paper into a 4 by 4 inch piece about 1/8-inch thick.
• Lay a piece of chicken smooth-side down on the work surface. Spread 1/2 teaspoon of the chile paste over the surface and season with salt and pepper, to taste. Trim and halve the scallions lengthwise. Lay them side-by-side across the lower third of the chicken, so there is white and greens at both ends. Top with 2 or 3 pieces of the red and yellow peppers. Roll the chicken around the vegetables into a tight cylinder. Thread a wooden skewer through the seam of the roll to seal. Repeat with the remaining chicken and vegetables to make 4 rolls. These can be made up to 24 hours ahead and refrigerated.
• Preheat the oven to 425 degrees F.
• Heat the oil in an oven-proof nonstick skillet over high heat. Season the rolls with salt and pepper, to taste. Lay the rolls, seam side down, in the pan, and cook, turning occasionally, until browned, about 2 minutes. Transfer the pan to the oven, and cook until the chicken is cooked through, about 5 minutes more. Meanwhile, make the sauce. Combine the lime juice, fish sauce, water, chile paste, honey, mint and coriander in a small bowl and set aside.
• To serve: Carefully remove the skewers, taking care to keep the rolls intact. Cut across the rolls to make round pieces about 3/4-inch thick, and thread onto skewers. Transfer to a platter, sprinkle with peanuts and serve with the dipping sauce.

CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Combine peanut butter, stock, lime juice, soy sauce, hot chili flakes, cayenne and honey in a small saucepan. Stir to combine and bring to a simmer over medium heat, stirring occasionally. When peanut butter has melted, season, to taste, with salt and pepper and remove from heat.
• Preheat grill.
• Skewer chicken tenders, brush both sides with oil and season with salt, pepper and allspice. Grill chicken until it is browned on both sides and cooked through, about 4 minutes per side. Serve with peanut sauce.

PEANUT BUTTER CHICKEN SKEWERS

Steps:

• Soak skewers in water for at least 1 hour.
• Meanwhile, combine the next nine ingredients in a blender or food processor until smooth.
• Pour mixture into a large plastic resealable bag.
• Cut chicken into 1-inch strips; add to bag.
• Close bag and refrigerate for at least 2 hours.
• Trim tops off onions and cut in half.
• Thread one piece of onion on each skewer.
• Drain chicken, discard marinade.
• Thread 2-3 pieces of chicken on each skewer and end with onion.
• Grill, uncovered, turn every 3-5 minutes for 15-20 minutes.

PEANUT BUTTER CHICKEN SKEWERS

Steps:

• In a saucepan, combine the first 8 ingredients; cook and stir over medium-high heat 5 minutes or until smooth. Reserve half of sauce for serving. Slice chicken lengthwise into 1-in. strips; thread onto 12 metal or soaked wooden skewers., Grill, uncovered, over medium-high heat for 2 minutes; turn and brush with sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with green onion. Serve with reserved sauce.

THAI PEANUT CHICKEN

Steps:

• Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
• Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
• Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

THAI CHICKEN APPETIZER SKEWERS

Steps:

• Rinse chicken; pat dry with paper towels. Slice chicken crosswise into 3-inch-wide strips, 1/4-inch to 3/8-inch thick; place in a shallow glass dish.
• In a small bowl, combine the marinade ingredients; pour over the chicken and toss well to coat. Cover and marinate in refrigerator for at least 30 minutes, but no more than 2 hours. Stir mixture occasionally.
• Prepare grill for direct cooking; brush rack with vegetable or peanut oil.
• Meanwhile, combine the dipping sauce ingredients (except the chopped peanuts) in a small saucepan. Cook and stir (constantly) over medium heat - Bring to a boil. Reduce heat and simmer, uncovered, 2 to 4 minutes or until slightly thickened, smooth and bubbly. Keep warm in a small serving bowl; garnish with chopped peanuts just before serving.
• Drain chicken; reserve the marinade. Thread the chicken strips, accordion-style, onto twelve 6-inch metal skewers.
• Transfer skewered chicken to prepared rack of uncovered grill. Grill directly over medium coals 8 to 10 minutes or until the chicken is tender and no longer pink. (DO NOT OVERCOOK!) Turn once, halfway through grilling time, and brush often with the reserved marinade during the last 5 minutes of cooking. Discard remaining marinade.
• Serve immediately on skewers with the warm peanut sauce for dipping.