GRILLED THAI CHICKEN SKEWERS WITH PEANUT SAUCE
These satay-inspired Thai Grilled Chicken Skewers can be made ahead and grilled right on the campfire.
Provided by Fresh Off The Grid
Time 20m
Number Of Ingredients 15
Steps:
- Stir together all marinade ingredients in a small bowl. Place the chicken in a large zip-top bag or resealable container and pour in the marinade, making sure the chicken is completely coated. Chicken should marinate at least an hour and up to 48 hours. If prepping the veggies ahead of time, cut into 1-inch pieces and pack them in a second bag or container. Pack chicken & veggies in your cooler.
- In a separate container, mix together all the ingredients for the peanut dipping sauce. Seal and pack in your cooler.
- Fire up your grill or get your campfire going. You'll be cooking the skewers over medium-high to high heat.
- Build your skewers: chicken on their own skewers, and the onions & peppers together. Brush the veggie skewers with oil, and season the chicken skewers with salt.
- Once the grill has reached a medium-high heat, place all the skewers on the grate. Grill, turning often, until the chicken has cooked through (about 10 minutes), and the vegetables are tender (7-10 minutes).
- Serve with the peanut sauce & enjoy!
GRILLED CHICKEN KABOBS WITH THAI PEANUT SAUCE
Quick-cooking chicken kabobs take on the flavor of Thailand thanks to a pleasing peanut sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In 2-quart saucepan, mix peanut butter, soy sauce and vinegar until smooth. Stir in sugar and pepper sauce. Cook over medium-high heat about 2 minutes, stirring constantly, until thickened. Place 3/4 cup sauce in small serving bowl to use as dipping sauce.
- On each of 6 (12-inch) metal skewers, thread 4 chicken strips and 4 bell pepper pieces alternately, leaving about 1/4-inch space between each piece. Brush chicken and bell pepper with some of the remaining sauce.
- Spray kabobs with cooking spray to prevent sticking. Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs and brush with sauce; cook 2 to 3 minutes longer or until chicken is no longer pink in center. Discard any remaining sauce used for brushing kabobs during grilling. Serve kabobs with reserved sauce for dipping.
Nutrition Facts : Calories 400, Carbohydrate 19 g, Cholesterol 95 mg, Fiber 2 g, Protein 41 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 15 g, TransFat 0 g
GRILLED THAI CURRY CHICKEN SKEWERS WITH COCONUT-PEANUT SAUCE
From food writer Alice Currah, these grilled Thai curry chicken skewers are a crowd pleaser for all ages.
Categories Dinner
Time 40m
Yield 5
Number Of Ingredients 17
Steps:
- Pound the chicken breasts to an even ½-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1½" pieces and set aside.
- Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
- Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.
- Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.
Nutrition Facts : Calories 547, Fat 29 g, Carbohydrate 21 g, Protein 52 g, SaturatedFat 14 g, Sugar 14 g, Fiber 2 g, Sodium 1106 mg, Cholesterol 152 mg
CHICKEN SKEWERS WITH PEANUT SAUCE
That peanut butter is relegated to the sandwich while sesame butter (tahini) is seen as an exotic food item is one of the wonderfully preposterous anomalies of American cooking. In the rest of the world, especially Asia, peanuts are special, used not only as a garnish but as a main ingredient in sauces. One such sauce incorporates coconut milk and classic Thai seasonings: curry paste or powder, nam pla, lime and cilantro. The coconut milk and peanuts make the mixture too powerful-tasting for most fish and too heavy for most meat. It is perfect, however, when teamed with chicken on the grill, especially boneless thighs.
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 723, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 20 grams, Sodium 669 milligrams, Sugar 4 grams, TransFat 0 grams
PEANUT BUTTER CHICKEN SKEWERS
"Most people associate peanut butter with snacks or desserts. This fantastic dish proves it also makes a mouthwatering sauce for chicken."-Jeanne Bennett, North Richland Hills, Texas.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 286 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 767mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.
SPICY PEANUT CHICKEN KABOBS
A little sweet, a little sour, and a whole lot of flavor! These kabobs make a wonderful accompaniment to any party or get-together. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 appetizers.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate sauce., Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers. , Grill chicken, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until no longer pink. Brush with reserved sauce before serving.
Nutrition Facts : Calories 94 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges
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