Peanut Miso Chicken Skewers Recipes

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.

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.

Steps:

• Combine the lemon grass, coriander, turmeric and chilli powder in a glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 30 minutes to develop the flavours.
• Meanwhile, to make the satay miso sauce, heat the oil in a frying pan over medium heat. Add the onion and cook, stirring, for 10 minutes or until golden. Add the lemon grass and ginger and cook, stirring, for 1 minute or until aromatic. Add the peanuts, coconut milk, miso, palm sugar and soy sauce and bring to the boil. Reduce heat to low and cook, stirring, for 5 minutes or until the sauce thickens slightly.
• Preheat a barbecue grill or chargrill pan on high. Thread the chicken pieces evenly onto the skewers. Cook on grill for 2-3 minutes each side or until golden brown and cooked through.
• Arrange the cucumber and coriander on serving plates and top with chicken skewers. Serve with satay miso sauce, steamed rice and lime wedges.

Steps:

• Preheat a grill or grill pan to medium heat.
• To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
• Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
• Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

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.

Steps:

• Place the roasted peanuts in a plastic bag or a pastry bag and place on your work surface. Roll over the bag with a rolling pin until the peanuts are crushed.
• Combine the crushed peanuts, peanut butter, miso, honey, mirin and orange zest in a bowl and stir together until smooth. Refrigerate until ready to use.

Steps:

• In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate sauce., Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers. , Grill chicken, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until no longer pink. Brush with reserved sauce before serving.

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.