Grilledchickensatay Recipes

GRILLED CHICKEN SATAY

Steps:

• Marinate chicken. Grind ingredients for marinade. Slice chicken into bite size pieces, around 3 cm slices. Place meat in a bowl. Add sugar. Mix well. Add marinate and leave to marinate in the refrigerator for at least 2 hours.
• Make peanut sauce. Dry fry peanuts over low heat until slightly browned. In a food processor, coarsely chop the peanuts. Place chopped peanuts in saucepan and add enough water to cover the peanutsby 2cm. Add in bruised lemongrass and galangal. Add in 3 -4 tbsp for fried chili paste. Add kecap manis. Add sugar and salt. Bring mixture to boil until mixture thickens. Set aside. | To save time and add flavour, you can marinate the chicken the night before.
• Skewer chicken pieces. Thread 3 to 4 pieces of chicken onto a bamboo skewer and set aside on a plate. Repeat process with remaining chicken skewers. | Soak bamboo skewers in water before use to avoid the skewers from getting burnt
• Grill chicken. Baste skewered meat with oil and place each stick on the grill. Grill chicken skewers for 3 minutes, flipping it over and cook for another 1 minute until chicken is cooked through. | If you do not have grill, bake in the oven at 230⁰C for 10 minutes without flipping it over

GINGER GRILLED CHICKEN SATAY

Steps:

• Slice chicken in half lengthwise to get thin pieces. Prick lightly using a fork or a knife to help tenderize.
• Combine soy sauce, brown sugar, ginger, fish sauce, and lime juice in a large bowl, resealable plastic container, or large zip-top bag. Add chicken tenders, making sure marinade fully covers chicken. Cover and chill in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and thread onto metal skewers.
• Meanwhile, add marinade to a small saucepan with cornstarch and bring to a boil. Boil until thickened, 3 to 4 minutes. Turn off heat and transfer sauce to a small bowl for dipping.
• Grill skewers on the preheated grill until no longer pink in the centers, about 5 minutes per side. Garnish with scallion and serve with sauce on the side.

GRILLED CHICKEN SATAY

Steps:

• Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes.
• Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes.
• Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat.
• Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer.
• Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.

GRILLED CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Soak the bamboo skewers: If using bamboo skewers, soak them in warm water for 30 minutes.
• Marinate the chicken: In a bowl large enough to hold the chicken, stir together the brown sugar, vinegar, lime juice, fish sauce, sriracha, and ginger. Add the chicken strips and toss to coat. Cover and marinate for at least 1 hour, or up to overnight. You can also marinate them in a resealable gallon-sized plastic bag to save space in the fridge, if you prefer.
• Prepare the grill: For charcoal grills: Light one chimney full of coals and when they are covered with ash, spread them out evenly. Allow the grill grates to heat for 5 minutes. With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates. For a gas grill: Heat the grill on high heat for about 20 minutes. With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates.

CHICKEN SATAY

Steps:

• Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer. , Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.

GRILLED LOW CARB CHICKEN SATAY

Steps:

• In a large mixing bowl combine peanut butter, soy sauce, lime juice, curry powder, garlic and hot pepper sauce.
• Place the chicken in the marinade and leave to marinate for about 12 hours, or overnight in the fridge.
• When ready to cook, preheat broiler or grill to high.
• Put the chicken on skewers and cook for 5 minutes on each side, or until cooked through.
• Serve immediately.
• Can be served as a meal or an appetizer for a larger group.

GRILLED CHICKEN SATAY

Steps:

• In saucepan cook peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger, and red pepper over medium heat for 1 minute.
• Cool sauce, and remove and discard garlic from sauce.
• Divide sauce into two parts.
• Cut chicken into 1" strips, threading onto metal skewers.
• If bamboo skewers are used, soak for 20-30 minutes before using.
• Oil grid on grill with non-stick spray before heating.
• Grill chicken, covered, over medium-hot heat, 6-8 minutes, turning once.
• Baste with half sauce during cooking and serve with remaining sauce garnished with sliced scallions.