CHICKEN SATAY (THE BEST RECIPE!)
Delicious chicken satay or grilled chicken skewers marinated with spices and served with peanut sauce. Easy, authentic and the best chicken satay recipe you'll find online!
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Cut the chicken meat into small cubes. Set aside.
- Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
- For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
- Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
- Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.
Nutrition Facts : Calories 263 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 6 people, Sodium 727 milligrams sodium, Sugar 7 grams sugar
CHICKEN SATAY
Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.
Provided by BROWNYN
Categories World Cuisine Recipes Asian Thai
Time 2h40m
Yield 12
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
- Preheat a grill to high heat.
- Weave the chicken onto skewers, then grill for 5 minutes per side.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 4.1 g, Cholesterol 68.4 mg, Fat 3 g, Fiber 0.7 g, Protein 28.8 g, SaturatedFat 0.7 g, Sodium 693.9 mg, Sugar 1.8 g
EASY CHICKEN SATAY
Savory chicken served on skewers with a slightly sweet peanut sauce.
Provided by Shannon :)
Categories World Cuisine Recipes Asian
Time 2h45m
Yield 5
Number Of Ingredients 16
Steps:
- Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
- Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
- Preheat a grill for medium-high heat.
- Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 21.2 g, Cholesterol 39.6 mg, Fat 28.6 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 571.3 mg, Sugar 14.7 g
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
CHICKEN SATAY LETTUCE CUPS
This recipe is sponsored by Kohl's®️. The secret to easy summer entertaining is a make-ahead meal that each person can customize to their own tastes. Inspired by Malaysian-style satay, these lettuce cups are perfect for a crowd. They start with chicken skewers coated in a fragrant paste of lemongrass, turmeric, brown sugar and cayenne. While they marinate, you can prepare the tangy peanut sauce and crispy garlic and sugared peanut toppers. When your guests arrive, simply heat up your grill pan and sear the chicken to serve with plenty of fresh lettuce leaves and sliced cucumbers, tomatoes and onions.
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 12 servings
Number Of Ingredients 28
Steps:
- For the chicken and marinade: Combine the brown sugar, oil, turmeric, cayenne, coriander, cumin, garlic, lemongrass, onion and 1 tablespoon salt in a food processor and process to a smooth paste. Reserve 2 tablespoons of the marinade for the peanut sauce. Add the remaining marinade to a large bowl with the chicken and toss to combine. Cover and marinate in the refrigerator for at least 4 hours, up to overnight.
- For the peanut sauce: Process the peanuts in a food processor until finely ground but not a paste. Transfer the peanuts to a medium saucepan and add the coconut milk, tamarind paste, vinegar, brown sugar, cayenne, 1/2 teaspoon salt, 1/2 cup water and the reserved 2 tablespoons marinade. Bring to a boil over high heat. Immediately reduce the heat to a gentle simmer and cook, stirring frequently, until thickened, about 5 minutes. Set aside.
- For the toppings and serving: Place a fine-mesh sieve over a heatproof bowl near the stove. Process the garlic in a food processor until finally chopped but not a paste. Add the garlic to a medium skillet with the oil and set over medium-high heat. Cook, stirring frequently, until the garlic is light golden brown (be careful not to let it get too dark or it can become bitter), 4 to 5 minutes. Immediately pour the oil and garlic into the sieve and let drain, reserving the garlic oil. Spread the garlic on a paper towel-lined plate; set aside.
- Return 2 tablespoons of the garlic oil to the skillet (reserve the rest for another use) and add the peanuts. Cook over medium heat, stirring occasionally, until the peanuts are heated through, 3 to 5 minutes. Transfer to a medium bowl and toss with the brown sugar and a pinch of salt. Let cool completely.
- Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
- Divide the chicken among twelve 10-inch bamboo skewers, packing the pieces close together. Grill, turning frequently with tongs, until the chicken is caramelized all over and cooked through, 20 to 25 minutes.
- Serve the chicken skewers with a platter of the tomatoes, cucumbers, lettuce leaves and onions and bowls of rice. Serve the peanut sauce, crispy garlic and sugared peanuts in separate bowls for topping.
CHICKEN SATAY
This recipe is part of Food Editor Barney's 'cooking with kids' series. Here, Barney and his daughter Maisie make chicken skewers with peanut sauce
Provided by Barney Desmazery
Categories Main course
Time 40m
Yield Makes 12
Number Of Ingredients 16
Steps:
- KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
- Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
- Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
- Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
- 'Sew' the chicken onto the skewers. The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
- Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
- Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
- Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.
Nutrition Facts : Calories 117 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
MARINATED CHICKEN KEBABS WITH A PEANUT SATAY SAUCE
I have been making this recipe for years and every time I make it I get rave reviews. It really is nothing special, I think, it is just that, the flavors all come together so well and the peanut sauce is so yummy. I make my sauce with smooth peanut butter as I am not a fan of crunchy, but I think this would be fine if you prefer to have the peanut chunks in the sauce.
Provided by The Flying Chef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Combine all the marinade ingredients together in a large bowl or storage container. Chop chicken into about 2cm cubed pieces, add to marinade and marinate for several hours or overnight.
- Soak skewers in water for about 30 minutes prior to using to prevent them from burning while cooking.
- Reserve marinade. Thread a piece of chicken followed by a mushroom, chicken, onion, chicken, mushroom, chicken, onion, chicken. Repeat with remaining chicken and vegetables.
- Grill or BBQ skewers turning a couple of times and basting with the reserved marinade. Until cooked about 15-20 minutes.
- I usually use red and yellow peppers as well but as I was serving these over a Thai-style salad that already had peppers in it, I chose to omit them.
- Sauce.
- I prefer to make this ahead of time and just re-heat as this allows for the flavors to really come out.
- Heat oil in a pan, add onions and garlic and cook to soften onion.
- Add remaining ingredients and stir to combine, leave on a low heat, stirring occasionally until sauce thickens. Sauce can be made a day ahead and just re-heated.
CHICKEN THIGHS WITH SATAY SAUCE
Make and share this Chicken Thighs With Satay Sauce recipe from Food.com.
Provided by TCookie
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For the chicken marinade, combine all ingredients in a bowl large enough to hold the chicken, or use a ziploc bag.
- Marinate for at least several hours or overnight.
- Cook as desired, bake or grill until done.
- Usually about 1/2 hour at 350 degrees. The marinade and sauce make enough for 4 lbs of chicken parts. If you are baking this much chicken, you will need to adjust the cooking time. I (TCookie) usually am only cooking about 2 lbs.
- (I don't cook mine in the microwave. Sorry, Barbara).
- For the Satay, combine broth, soy, sugar, five-spice powder, garlic and pepper in a 4 cup Pyrex measuring cup.
- Cover tightly with plastic wrap and cook at full power for 3 minutes.
- Remove from oven.
- Pierce plastic and let cool for 5 minutes.
- Uncover and whisk in the peanut butter and lime juice.
- Serve with cooked, marinated chicken.
Nutrition Facts : Calories 528.5, Fat 19.3, SaturatedFat 4.5, Cholesterol 251.8, Sodium 2204.2, Carbohydrate 20.2, Fiber 1.4, Sugar 13.3, Protein 67.6
CHICKEN SATAY
Make and share this Chicken Satay recipe from Food.com.
Provided by Rita1652
Categories Chicken
Time 14m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
- If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
- Place the chicken strips in a plastic freezer bag.
- Add all the marinating ingredients and gently toss until well mixed.
- Let the chicken marinate in the fridge for at least 2 to 24 hours.
- When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
- Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
- Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.
- The satays are done when they have turned golden brown and crispy along the edges.
- Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.
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