Time 1h Number Of Ingredients 14 Steps:
Cut the chicken meat into small cubes. Set aside. Blend all the he Marinade ingredients in a food processor. Add a little water if needed. For the chicken satay dipping sauce, please click here: satay peanut sauce recipe. Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers. Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.
Yield 6 servings Number Of Ingredients 17 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.
Yield 4 servings Number Of Ingredients 16 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!
Time P1DT8m Yield 6 serving(s) Number Of Ingredients 14 Steps:
In a bowl combine all ingredients together (except the chicken and salt) mix until well combined. Place the chicken in a shallow glass dish and pour the marinade over the chicken; toss to coat. Cover and refrigerate for 24 hours (turning occasionally). Prepare the grill. Thread the chicken onto wooden pre-soaked skewers. Sprinkle lightly with salt. Grill (or broil) the skewers for about 5-7 minutes or until done. Serve hot. Delicious.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Mix soy sauce, chilli paste, garlic, oil and sugar. Cut chicken into 36 thin strips and marinate in a bowl with the soy sauce mixture, turning to ensure chicken is coated. Thread chicken pieces on to the bamboo skewers, line skewers up on a parchment/foil-lined baking tray and keep covered in the fridge until ready to cook. Preheat oven to 190°C/375°F. Bake the chicken skewers for 10-15mins in the hottest part of the oven (maybe 4-6" from top heating element). When done, remove the tray from oven and squeeze juice of 1 lime over the chicken. Serving suggestion: Heat 1 1/2 cup of your favorite satay sauce and place 2 tablespoon of the sauce in each shot glass (you’ll need 12); pop 3 skewers in each glass and a slice of lime onto each rim. Satay sauce suggestion: recipe #69191 Spicy Peanut Sauce (you’ll need about at least 5x the recipe) or any storebought satay sauce.
Time 2h45m Yield 5 Number Of Ingredients 16 Steps:
Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt. Preheat a grill for medium-high heat. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.
Time 40m Yield Makes 12 Number Of Ingredients 16 Steps:
KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it’s too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4. Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn’t essential, but they like doing it. Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead. Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision. ‘Sew’ the chicken onto the skewers. The chicken needs to be threaded into ‘S’ shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks. Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred. Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber. Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.
Time 15m Number Of Ingredients 9 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.
More about “chicken satay skewers recipe by tasty”
Yield 4 servings Number Of Ingredients 16 Steps:
In a food processor, combine the red onion, scallions, garlic, ginger, curry powder, turmeric, cumin, salt, soy sauce, lemongrass, lime juice, coconut milk, peanut oil, and peanut butter. Purée until smooth. Divide the sauce between 2 small bowls. Add the chopped peanuts to one of the bowls and stir to combine. Cover with plastic wrap and refrigerate until ready to use. Pour the remaining sauce over the cubed beef in a medium bowl. Toss well to coat. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 2 hours, up 6 hours. Preheat the oven to 425°F (220°C). Line a 9-inch (23 cm) square baking dish with parchment paper. Thread the beef cubes onto skewers and set over the baking dish. Bake for 20 minutes, until the beef is seared and juicy. Serve the satay beef with the reserved sauce alongside. Enjoy!
