Peanut Butter Chicken Skewers Recipes

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.

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 KABOBS

Steps:

• Soak 5 to 6 wooden skewers in water for at least 1 hour.
• In the bowl of a food processor, grate the onion until it's finely chopped. Add the peanut butter, tomato paste, olive oil, cumin, salt, crushed red pepper and powdered ginger. Continue to blend until the mixture is well combined and smooth.
• Transfer the sauce to a large bowl. Add the chicken to the sauce and toss to coat. Cover and refrigerate for at least 20 minutes to allow the chicken to marinate.
• Preheat a grill or grill pan to medium-high heat. Clean and oil the grates with olive oil, if necessary.
• Add the chicken to the wooden skewers (make 5 to 6 skewers). Brush both sides of the chicken with any leftover marinade.
• Carefully place the chicken skewers onto the grill. Grill until the chicken is cooked through on all sides, about 10 minutes total.
• Serve over jasmine rice garnished with green onions, if desired.

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.

CHICKEN PEANUT BUTTER SATAY SKEWERS

Steps:

• 1. JUST A NOTE, re: the peanut butter ... most recipes for Satay call for creamy peanut butter. I only had the chunky, so that's what I used. I made up the marinade, microwaved it just a bit so it was soft enough to be "pourable", then strained it thru a wire mesh strainer. Keep the peanuts that you strain out. Set aside.
• 2. Using a sharp knife or heavy-duty cooking shears, cut the chicken breasts into about 1/4" thick strips. Lay them out onto a cutting board, cover them w/ waxed paper or plastic wrap, and pound them with your meat mallet very lightly, just to tenderize them a bit. Set strips aside while making the marinade.
• 3. MARINADE: mix all marinade ingredients together with a whisk. Put in the microwave for about 30 second intervals to 'soften' and smooth out the PB and make the mixture more liquid. Don't get it too hot! Just enough to make it more malleable and smooth out the chunks in the PB. [Note: this is the point at which I strained the peanuts out of the chunky peanut butter, after it was liquid-y and pourable thru a strainer).
• 4. Take your tenderized chicken from the cutting board, and put it into the marinade for at least an hour. After meat has marinated for at least an hour, divide meat strips evenly and string onto four long skewers. After removing the chicken from the marinade, the marinade will have the chicken bacteria in it ... so after removing the chicken, bring the marinade to boil in a pan [to kill the bacteria], so you can use this for extra dipping sauce. At this point, I added the peanuts back to the sauce as I cooked it, and it was nice to have that extra texture.
• 5. Place loaded skewers on a foil-lined pan, and broil for several minutes on each side. Watch them closely, as the brown sugar WILL cause them to burn! After flipping them over, baste them with the re-cooked marinade/dipping sauce. I did this several times, to get a nice build-up of the satay on the chicken.
• 6. Serve with rice and a nice steamed vegetable, with some extra satay on the side for dipping, if preferred.
• 7. These were SO TENDER, and very flavorful. If you like them spicy, you might want to kick up the cumin and/or the red pepper.

SPICY PEANUT CHICKEN KABOBS

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.

EASY CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Mix first 3 ingredients in large bowl until well blended. Add chicken; toss to coat. Refrigerate 10 min.
• Heat broiler. Remove chicken from marinade; discard marinade. Thread chicken onto 8 skewers. Place on rack of broiler pan.
• Broil, 6 inches from heat, 4 min. on each side or until chicken is done. Top with nuts and onions.