Sweet Chicken Skewers With A Peanut Dip 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:

• 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.

Steps:

• Mix barbecue sauce and 1 Tbsp. soy sauce until blended. Pour over chicken in medium bowl; toss to evenly coat chicken with barbecue sauce mixture. Refrigerate 10 min.
• Meanwhile, cook and stir coconut milk, peanut butter, garlic, sugar and remaining soy sauce in saucepan over low heat 1 min. or until heated through. Keep warm.
• Spray grill with cooking spray. Heat grill to medium heat. Remove chicken from marinade; discard marinade. Thread chicken onto 12 skewers.
• Grill 4 to 5 min. on each side or until chicken is done. Transfer chicken skewers to platter; top with peanuts. Serve with peanut sauce on the side.

Steps:

• Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.

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:

• 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.

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!

Steps:

• Preheat the grill to medium. Soak the skewers in water for at least 30 minutes.
• Heat the oil in a small skillet over medium heat, add the garlic and cook, stirring, until just golden, about 1 minute. Add the peanut butter, ketchup, soy sauce and 1/2 cup water and stir until well blended. Remove from the heat, stir in the lime juice and set aside.
• Sprinkle the chicken with salt and pepper and thread onto the skewers. Lightly oil the grill grates. Grill the chicken, flipping often, until cooked through, 4 to 6 minutes. Drizzle some of the sauce over the chicken and scatter with cilantro and Fresno chile if using. Serve with the remaining peanut sauce, steamed rice and lime wedges.

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:

• Combine all sauce ingredients in a food processor and mix. Thin as needed with a little water or rice vinegar, just until sauce is smooth. It will be very thick at this stage. This is okay!
• Cut each chicken breast lengthwise into four strips. Toss strips with lime juice, soy sauce, vinegar and cardamom. Allow to sit in this mixture for about an hour.
• Preheat grill or broiler, and cook chicken until done and lightly browned.
• Warm sauce in a small saucepan, and drizzle over cooked chicken, or serve on the side for dipping.

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.