Time 30m Yield 4 servings Number Of Ingredients 9 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.
Time 1h40m Yield 4 Number Of Ingredients 12 Steps:
Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours. Soak wooden skewers in water to prevent burning during cooking. Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice. Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken. Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.
Time 1h Yield 4 to 6 servings Number Of Ingredients 11 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.
Time 1h15m Yield 6-8 serving(s) Number Of Ingredients 12 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.
Time 20m Yield 4 servings Number Of Ingredients 12 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.
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 30m Yield 2 servings. Number Of Ingredients 12 Steps:
In a small saucepan, combine the first eight ingredients. Cook and stir over medium-high heat for 3 minutes or until smooth. Remove from the heat; set aside 2 tablespoons sauce for serving. , Slice chicken lengthwise into 1-in. strips; thread onto metal or soaked wooden skewers. Grill, uncovered, over medium-high heat or broil 6 in. from the heat for 2 minutes; turn and brush with remaining sauce. Continue turning and basting for 4-6 minutes or until no longer pink. , Place cabbage on a serving plate; top with skewers. Sprinkle with celery and sunflower kernels. Serve with reserved sauce.
Time 2h17m Yield Makes 4 servings, 3 skewers each. Number Of Ingredients 7 Steps:
Mix water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk. Refrigerate half of the mixture to use as a dipping sauce. Pour remaining mixture into large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinate. Preheat grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag. Grill 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce.
Time 17m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Whisk all the ingredients but the chicken together. Place chicken in a zip lock bag add just enough marinade to coat the chicken and chill for 1 hour. Chill rest of sauce for dipping. Skewer chicken in a ribbon method onto soaked skewers. Grill on a well seasoned grill over med-high heat for about 7 minutes. Basting with the chicken marinade. Serve with chilled dip and fresh sliced cucumbers!
Time 28m Yield Makes 4 servings. Number Of Ingredients 6 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.
More about “peanut butter chicken skewers recipes”
Time 30m Yield 4 Number Of Ingredients 11 Steps:
In a saucepan, combine the first eight ingredients; cook and stir over medium-high heat for 5 minutes or until smooth. Reserve half of sauce. Slice chicken lengthwise into 1-in. strips; thread onto skewers (if using bamboo skewers, soak them in water for at least 20 minutes). Grill, uncovered, over medium-hot heat for 2 minutes; turn and brush with peanut butter 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 onion tops. Serve with reserved sauce.
