Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
For the chicken: Heat a stove-top grill pan or griddle with cooking spray to medium-high heat. Season both sides of chicken with salt and black pepper and set aside. In a small bowl, combine lime juice, curry powder, turmeric, cumin and olive oil, as needed to loosen mixture. Mix well with a spoon and brush mixture all over both sides of chicken. Place chicken on hot pan and cook 3 to 5 minutes per side, or until cooked through. Remove from heat and place on plate. For the dipping sauce: While the chicken is cooking, in a small saucepan, combine coconut milk, peanut butter, lime juice, and sugar. Set pan over medium heat and bring to a simmer, about 5 minutes. Remove from heat. Serve 4 of the chicken breast halves with all of the peanut sauce. Reserve remaining chicken for Pastilla, if desired.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Preheat grill for high heat. In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper. Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.
Time 1h5m Yield 20 Number Of Ingredients 16 Steps:
Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes. Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes. Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat. Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer. Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.
Time 25m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Place chicken in a plastic Ziplock bag or a glass pan. In a bowl, whisk together the peanut butter, soy sauce, lemon juice, vinegar, brown sugar, garlic powder, red pepper flakes and ginger. Pour this marinade over chicken. Chill and allow the chicken to marinate for 6 - 8 hours, or up to 24 hours. Lightly oil grill. Grill marinated chicken (discarding marinade) for 6-8 minutes per side or until done. Serve sprinkled with chopped green onions, if desired.
Time 18m Number Of Ingredients 8 Steps:
In a medium bowl whisk together the peanut butter, lime juice, soy sauce, garlic, curry powder, and chili paste. Brush half of the mixture onto one side of the chicken breasts. Preheat the grill to medium heat. Coat the grill grates with nonstick spray or brush with olive oil. Place the chicken onto the grill and brush with the remaining peanut mixture. Cook for 4 minutes on each side, or until the chicken reaches 165°F. Garnish with cilantro and chopped peanuts if desired and serve immediately.
Yield 8 servings Number Of Ingredients 22 Steps:
WASH, trim and pound chicken to flatten to a consistent thickness. MIX brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt in a small bowl to make marinade. PLACE chicken in a shallow dish (or food storage bag). Cover with marinade. Marinate 1 hour at room temperature or as long as overnight in refrigerator. When ready to cook: HEAT grill. Combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne in a heavy saucepan to make peanut sauce. Cook over medium heat, stirring constantly, about 15 minutes or until thickened. Whisk in chicken stock and cream. Cook 1 minute more, whisking. Keep warm while grilling chicken. REMOVE chicken from marinade and place on hot grill. Grill 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center. SPOON peanut sauce over hot chicken and sprinkle with cilantro.
Time 30m Yield 6 servings. Number Of Ingredients 11 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.
Time 30m Yield about 16 appetizers Number Of Ingredients 14 Steps:
Place zucchini on an oiled grill rack over medium heat; grill, covered, until tender, 3-4 minutes per side. Sprinkle with salt and pepper., In a small saucepan, whisk together first seven topping ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 2-3 minutes, stirring occasionally. Stir in chicken and onion; heat through., To serve, top zucchini slices with chicken mixture. Sprinkle with carrot and cilantro.
More about “grilled peanut chicken recipes”
Time 17m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Coat grill rack with nonstick cooking spay. Preheat grill to medium. In a small bowl stir together peanut butter, lime juice, soy sauce, garlic, curry powder and ground red pepper. Place chicken breats on grill rack. Brush with half the peanut butter mixture. Grill 6 minutes; turn and brush with remaining sauce. Grill 6 to 7 minutes more or until chicken is no longer pink.
