CHICKEN PEANUT BUTTER SATAY SKEWERS
I sort of made this up, as I was contemplating what to do w/ some chicken, and didn't feel like making my African Chicken Peanut Butter Stew. I did some research on another website, picked and chose the things I wanted in it, and this is what I came up with.
Provided by Terrie Hoelscher
Categories Poultry Appetizers
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. JUST A NOTE, re: the peanut butter ... most recipes for Satay call for creamy peanut butter. I only had the chunky, so that's what I used. I made up the marinade, microwaved it just a bit so it was soft enough to be "pourable", then strained it thru a wire mesh strainer. Keep the peanuts that you strain out. Set aside.
- 2. Using a sharp knife or heavy-duty cooking shears, cut the chicken breasts into about 1/4" thick strips. Lay them out onto a cutting board, cover them w/ waxed paper or plastic wrap, and pound them with your meat mallet very lightly, just to tenderize them a bit. Set strips aside while making the marinade.
- 3. MARINADE: mix all marinade ingredients together with a whisk. Put in the microwave for about 30 second intervals to 'soften' and smooth out the PB and make the mixture more liquid. Don't get it too hot! Just enough to make it more malleable and smooth out the chunks in the PB. [Note: this is the point at which I strained the peanuts out of the chunky peanut butter, after it was liquid-y and pourable thru a strainer).
- 4. Take your tenderized chicken from the cutting board, and put it into the marinade for at least an hour. After meat has marinated for at least an hour, divide meat strips evenly and string onto four long skewers. After removing the chicken from the marinade, the marinade will have the chicken bacteria in it ... so after removing the chicken, bring the marinade to boil in a pan [to kill the bacteria], so you can use this for extra dipping sauce. At this point, I added the peanuts back to the sauce as I cooked it, and it was nice to have that extra texture.
- 5. Place loaded skewers on a foil-lined pan, and broil for several minutes on each side. Watch them closely, as the brown sugar WILL cause them to burn! After flipping them over, baste them with the re-cooked marinade/dipping sauce. I did this several times, to get a nice build-up of the satay on the chicken.
- 6. Serve with rice and a nice steamed vegetable, with some extra satay on the side for dipping, if preferred.
- 7. These were SO TENDER, and very flavorful. If you like them spicy, you might want to kick up the cumin and/or the red pepper.
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Afaq Ahmad
[email protected]Overall, I thought the recipe was just okay. I wouldn't make it again.
Amrit Rayamajhi
[email protected]I would have liked the recipe to include more detailed instructions for making the peanut butter sauce.
Haniyyah Alaji
[email protected]The skewers were easy to make, but they didn't have much flavor.
dodo Ali
[email protected]I wasn't a big fan of the peanut butter sauce. It was a little too sweet for my taste.
Rehan Patel
[email protected]The chicken was a little dry, but the sauce was delicious.
Jabran Ghumman
[email protected]I followed the recipe exactly and the skewers turned out perfectly. I would highly recommend this recipe to anyone who loves chicken satay.
Eric Tchiluba
[email protected]These skewers are perfect for a quick and easy weeknight meal. They're also great for entertaining guests.
Aman Chy
[email protected]The sauce is the star of the show. It's creamy, flavorful, and perfect for dipping.
Rana Bilawal
[email protected]I love the combination of chicken and peanut butter. These skewers are so easy to make and they taste amazing.
Mohtashim Rashid
[email protected]These skewers were a hit at my last party! The peanut butter sauce is so flavorful and delicious. I will definitely be making these again.