Peanut Crusted Chicken Skewers With Dipping Sauce Recipes

CHICKEN SATAY

Steps:

• In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
• Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
• When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. Then thread the chicken onto skewers.
• Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.

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 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.

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.

PEANUT-CRUSTED CHICKEN SKEWERS WITH DIPPING SAUCE

Steps:

• In a shallow dish, combine the peanuts, bread crumbs, cilantro and 1/2 tsp salt & pepper.
• Soak wooden skewers in water to prevent burning. Thread each chicken strip onto a skewer and then coat each strip in peanut mixture pressing gently to help the coating adhere.
• Heat the oil in a large nonstick skillet over medium-high heat. Cook in batches until golden brown - approx. 2-3 minutes per side. Add more oil as needed. Transfer cooked chicken to a plate.
• In a small bowl, combine the mayonnaise and chili-garlic sauce. Serve as a dipping sauce for the chicken.

PEANUT BUTTER CHICKEN SKEWERS

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.

CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Mix dressing, peanut butter and soy sauce in a large bowl until well blended.
• Add chicken.
• Toss to coat.
• Cover and refrigerate for 10 minutes, to marinade.
• Preheat broiler or barbecue.
• Remove chicken from marinade. Discard marinade.
• Thread chicken evenly onto 8 soaked wooden or metal skewers.
• Cook on barbecue about 4 minutes on each side, or.
• Place on rack in broiler pan.
• Broil 4 to 6 inches from heat, on each side or until cooked through.
• Serve sprinkled with peanuts and onions.
• The skewers are good when served with cooked rice and a tossed green salad.