Mini Satay Chicken Skewers Recipes

CHICKEN SATAY SKEWERS RECIPE BY TASTY

Chicken Satay Skewers Recipe by Tasty image

Here's what you need: creamy peanut butter, coconut milk, spring onions, garlic, ginger, fresh Serrano chilies, curry powder, cumin, turmeric, salt, soy sauce, lime, boneless, skinless chicken thighs, peanuts, coconut milk, Bamboo or wooden skewer

Provided by Evelyn Liu

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

¾ cup creamy peanut butter
¾ cup coconut milk
4 spring onions, roughly chopped
3 cloves garlic, peeled
10 g ginger, peeled
2 fresh Serrano chilies, roughly chopped
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons soy sauce
1 lime, juiced
8 boneless, skinless chicken thighs, diced
⅓ cup peanuts, chopped
½ cup coconut milk
Bamboo or wooden skewer

Steps:

In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
Serve the chicken skewers with the sauce on the side.
Enjoy!

Nutrition Facts : Calories 808 calories, Carbohydrate 24 grams, Fat 61 grams, Fiber 6 grams, Protein 52 grams, Sugar 5 grams

CHICKEN SATAY SKEWERS

Chicken Satay Skewers image

Celebrate warmer breezes by sharing a tropical combo: Thai-inspired chicken skewers and a Pineapple-Rum Cocktail.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 15m

Number Of Ingredients 9

Ingredients

2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced lengthwise into 12 strips
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1 garlic clove, minced
1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
Vegetable oil, for pan

Steps:

In a bowl, toss chicken with sesame oil, soy sauce, garlic, and 1/4 teaspoon of the red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer.
Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, remaining 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water.
Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side. Serve chicken skewers with dipping sauce.

Nutrition Facts : Calories 131 g, Fat 8 g, Protein 14 g

MINI SATAY CHICKEN SKEWERS

Mini Satay Chicken Skewers image

Chicken Satay Sticks are always a firm favourite at any party and perfect for any Christmas celebrations.

Provided by thaitaste

Time 50m

Yield Makes Pieces

Number Of Ingredients 5

Ingredients

2 - 3 chicken breasts, cut into strips
150g Thai Taste Satay Peanut Sauce
2 tbsp Thai Taste Sweet Chilli Dipping Sauce
Lime wedges, to serve
Shredded spring onion and red chilli, to garnish

Steps:

Soak 16 bamboo skewers in water for at least 30 minutes.
Cut each chicken breast into 4 long slices lengthways and then in half horizontally to give you 16 pieces.
Place the chicken into a large bowl and add 100g satay sauce and the sweet chilli sauce. Toss until the chicken is evenly covered. Leave to marinade for about 30 minutes.
Thread the chicken in a zigzag onto the bamboo skewer.
Cook the chicken under a preheated grill for 4-6 minutes turning occasionally or until cooked through.
Serve the satay sticks with a squeeze of lime juice, sprinkled with the shredded spring onion and chilli, alongside the remaining satay sauce as a dip

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