Best 4 Marinated Chicken Kebabs With A Peanut Satay Sauce Recipes

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce.

ORANGE-MARINATED CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To marinate the chicken: Whisk all of the marinade ingredients together in a medium bowl. Put the chicken in a 1-gallon self-sealing plastic bag. Pour in the marinade, seal the bag, and refrigerate for at least 1 hour or up to 8 hours.
• To make the peanut sauce: Combine all the ingredients in a small saucepan. Cook over medium heat, whisking almost constantly, until simmering, smooth, and thickened. Remove from the heat and cover to keep warm.
• Prepare an outdoor grill for direct cooking over medium heat (350 degrees F to 450 degrees F). Alternatively, preheat the oven to 375 degrees F and heat a grill pan over high heat.
• Remove the chicken from the marinade. Thread each chicken strip on a skewer. Place the meaty parts of the skewers over direct medium heat with the skewer handles facing the cooler part of the grill; slip a folded strip of aluminum foil under the handles (see Cook's Note). Sprinkle with salt. Grill, with the lid closed, turning once, until browned and the chicken shows no sign of pink when pierced with the tip of a small knife, about 6 minutes. Alternatively, spray the grill pan with nonstick cooking spray. Add the skewers and cook until grill marks appear on the chicken, about 1 minute per side. Transfer the skewers to a foil-lined rimmed baking sheet and bake until the chicken is cooked through, 4 to 5 minutes. Transfer the satays to a platter.
• Pour the peanut sauce into a serving bowl. Serve the satays with the peanut sauce for dipping.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
• Thread marinated chicken pieces onto skewers.
• Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
• Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)

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.