Grilled Chicken Sate With Spicy Peanut Sauce Recipes

CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE

Steps:

• In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
• Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
• Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
• Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
• Place all ingredients in blender and blend until smooth.
• Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

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.

GRILLED CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Soak the bamboo skewers: If using bamboo skewers, soak them in warm water for 30 minutes.
• Marinate the chicken: In a bowl large enough to hold the chicken, stir together the brown sugar, vinegar, lime juice, fish sauce, sriracha, and ginger. Add the chicken strips and toss to coat. Cover and marinate for at least 1 hour, or up to overnight. You can also marinate them in a resealable gallon-sized plastic bag to save space in the fridge, if you prefer.
• Prepare the grill: For charcoal grills: Light one chimney full of coals and when they are covered with ash, spread them out evenly. Allow the grill grates to heat for 5 minutes. With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates. For a gas grill: Heat the grill on high heat for about 20 minutes. With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates.

GRILLED CHICKEN SATE WITH SPICY PEANUT SAUCE

Steps:

• 1. --12 (10") bamboo skewers, soaked for 20 min. in water. --3/4 Cup Spicy Peanut Sauce --2 Tbls. minced fresh basil --1/4 Cup toasted peanuts
• 2. In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest and ginger. Put the chicken into a large ziplock freezer bag. Pour the chicken stock mixture over the chicken and marinate for 2-4 hours. Remove the chicken from the marinade and discard the marinade.
• 3. Preheat grill to medium high heat. While grill is heating, thread chicken onto skewers. Grill 2-3 minutes per side, until meat is cooked through and has light grill marks.
• 4. Serve chicken skewers with Peanut Sauce, and garnish with basil and peanuts.
• 5. FOR THE PEANUT SAUCE--Place all ingredients in blender and blend until smooth. Sauce can be made ahead of time and keeps for 3-4 days in the refrigerator.

GRILLED CHICKEN SATE WITH PEANUT DIPPING SAUCE

Steps:

• Combine soy sauce, lime juice, oil, ginger and garlic.
• Pour over chicken in nonmetal bowl.
• Marinate at room temperature for 30 minutes.
• If using wooden skewers, soak in water for 30 minutes first.
• Thread chicken on skewers, alternating with squash and lime wedges.
• Grill over hot fire 3 to 4 inches from heat, turning until browned, 3 to 4 minutes on each side.
• Serve hot or at room temperature with Peanut Dipping Sauce, Grilled Scallions and cherry tomatoes.
• Peanut Dipping Sauce:.
• Heat chicken broth, sugar, soy sauce, garlic, cayenne, cardamom, allspice and cloves to boiling in small saucepan.
• Cover and remove from heat.
• Let stand 5 minutes.
• Whisk in peanut butter and lime juice.
• Serve, warm or cold, with chicken sate.
• Sprinkle with chopped peanuts if desired.
• To grill scallions:.
• Clean 8 scallions and trim root ends.
• Brush with olive oil and grill 6 to 8 minutes, turning once or twice.