CHICKEN SATAY SKEWERS RECIPE BY TASTY
Here's what you need: creamy peanut butter, coconut milk, spring onions, garlic, ginger, fresh Serrano chilies, curry powder, cumin, turmeric, salt, soy sauce, lime, boneless, skinless chicken thighs, peanuts, coconut milk, Bamboo or wooden skewer
Provided by Evelyn Liu
Categories Dinner
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!
Nutrition Facts : Calories 808 calories, Carbohydrate 24 grams, Fat 61 grams, Fiber 6 grams, Protein 52 grams, Sugar 5 grams
MINI HAWAIIAN CHICKEN SKEWERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 30 skewers (15 servings)
Number Of Ingredients 13
Steps:
- Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.
- Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.
- Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.
MINI SATAY CHICKEN SKEWERS
Chicken Satay Sticks are always a firm favourite at any party and perfect for any Christmas celebrations.
Provided by thaitaste
Time 50m
Yield Makes Pieces
Number Of Ingredients 5
Steps:
- Soak 16 bamboo skewers in water for at least 30 minutes.
- Cut each chicken breast into 4 long slices lengthways and then in half horizontally to give you 16 pieces.
- Place the chicken into a large bowl and add 100g satay sauce and the sweet chilli sauce. Toss until the chicken is evenly covered. Leave to marinade for about 30 minutes.
- Thread the chicken in a zigzag onto the bamboo skewer.
- Cook the chicken under a preheated grill for 4-6 minutes turning occasionally or until cooked through.
- Serve the satay sticks with a squeeze of lime juice, sprinkled with the shredded spring onion and chilli, alongside the remaining satay sauce as a dip
CHICKEN SKEWERS WITH SATAY DIP
If you're looking for a quick dinner party canapé you can't go far wrong with this easy classic
Provided by Good Food team
Categories Starter
Time 22m
Number Of Ingredients 7
Steps:
- Take the mini chicken fillets and slice any large ones into fingersize lengths. Mix with the soy and sweet chilli sauces. Thread onto skewers, then place on a baking tray lined with baking parchment, cover with cling film and freeze.
- To serve, defrost in the fridge overnight and cook at 200C/180C fan/gas 6 for 10-12 mins or until cooked through. For the dip, combine the peanut butter and coconut milk. Scatter the skewers with coriander leaves and chopped peanuts, if you like. Serve with the dip.
Nutrition Facts : Calories 42 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.36 milligram of sodium
CHICKEN SATAY SKEWERS
Celebrate warmer breezes by sharing a tropical combo: Thai-inspired chicken skewers and a Pineapple-Rum Cocktail.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
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.
Nutrition Facts : Calories 131 g, Fat 8 g, Protein 14 g
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