Grilled Chicken Satays With Peanut Sauce Recipes

GRILLED CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• In small bowl, mix soy sauce, lime juice, honey, sesame oil, gingerroot, pepper flakes and garlic. Cut each chicken tender in half lengthwise. Place in shallow glass or plastic dish. Pour marinade over chicken; turn to coat. Cover; refrigerate 2 hours, stirring occasionally. Meanwhile, soak bamboo skewers in water at least 30 minutes before using to prevent burning.
• Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Thread 1 chicken strip on each skewer, twisting chicken on skewer to look like a snake. Place skewers on grill over medium heat. Cover grill; cook 6 minutes, turning once, until chicken is no longer pink in center.
• Arrange chicken on platter; sprinkle with green onions. Serve with peanut sauce.

GRILLED CHICKEN SATAY WITH SPICY PEANUT SAUCE

Steps:

• In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
• Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
• Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce.

GRILLED CHICKEN SATAY

Steps:

• Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes.
• Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes.
• Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat.
• Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer.
• Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.

GRILLED CHICKEN SATAYS WITH PEANUT SAUCE

Steps:

• In a medium bowl, combine the soy, oil, fish sauce, ginger, garlic, coriander, and pepper flakes. Add the chicken and toss to coat. Let marinate in the refrigerator for 2 hours, turning occasionally.
• Preheat the grill to medium high (or preheat the broiler).
• Remove the chicken from the marinade and thread 1 strip of chicken down the middle of each skewer.
• In batches, cook the satays on the grill (or on a broiler pan under the broiler) until the chicken is cooked through and the meat is browned, 2 to 3 minutes per side, watching carefully and turning so the meat does not burn.
• To serve, arrange the skewers on a platter and lightly drizzle with the peanut sauce and chopped peanuts. Serve additional sauce in a bowl on the side for dipping. Garnish with cilantro sprigs and serve hot or at room temperature.