CHICKEN SKEWERS WITH PEANUT SAUCE
That peanut butter is relegated to the sandwich while sesame butter (tahini) is seen as an exotic food item is one of the wonderfully preposterous anomalies of American cooking. In the rest of the world, especially Asia, peanuts are special, used not only as a garnish but as a main ingredient in sauces. One such sauce incorporates coconut milk and classic Thai seasonings: curry paste or powder, nam pla, lime and cilantro. The coconut milk and peanuts make the mixture too powerful-tasting for most fish and too heavy for most meat. It is perfect, however, when teamed with chicken on the grill, especially boneless thighs.
Provided by Mark Bittman
Categories dinner, main course
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.
Nutrition Facts : @context http, Calories 723, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 20 grams, Sodium 669 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE
Steps:
- In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
- Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
- Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
- Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
- Place all ingredients in blender and blend until smooth.
- Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
CURRY GRILLED CHICKEN
"Chicken marinated in this fuss-free mixture comes out tender and tangy," informs Nancy Ode of Sherman, South Dakota. "Its mild curry flavor is equally good on pork," she assures, "but I marinate it for an hour or two longer for the best results."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 1-2 hours. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6 minutes on each side or until a thermometer reads 179°.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 294mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.
CHICKEN SATES WITH PEANUT DIPPING SAUCE
Categories Chicken Appetizer Low Cal Peanut Summer Gourmet Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 32 satés
Number Of Ingredients 9
Steps:
- Cut the chicken lengthwise into 1/4-inch-thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper.
- Make the marinade:
- In a blender blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. The marinade may be made 2 days in advance and kept covered and chilled.
- In a large shallow dish pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. (Do not let the chicken marinate longer or the meat will break down.)
- Make the dipping sauce.
- Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through, and serve the satés with the dipping sauce.
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- 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 and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
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