ORANGE-MARINATED CHICKEN SATAY WITH PEANUT SAUCE
After a recent trip to Southeast Asia, I came back bursting with inspiration and ideas. This super-easy chicken satay incorporates some of the tricks I learned abroad, including a peanut sauce that requires only a handful of ingredients but is nonetheless chock-full of flavor. You can use any cut of boneless chicken you prefer--strips of boneless skinless breasts or thighs work as well as the tenders.
Provided by Chris Santos
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
MARINATED PEANUT CHICKEN A LA LAURA
Chicken thighs marinated in a fragrant, crunchy peanut/ginger/honey/turmeric mixture, then baked. If you like chicken and peanuts as much as I do, you'll be wanting to have this every day!!!
Provided by Laura Fern Andez-M Akinen
Categories Baked and Roasted Chicken
Time P1DT1h20m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium mixer bowl combine the crushed peanuts, paprika, ginger, turmeric, honey, olive oil and salt; use an electric mixer to blend together and form a thick, crunchy, spreadable paste. (Note: If you find it too gooey or thick, try adding a little cola; it gives the recipe a nice, exotic flavor!)
- Place chicken thighs in a nonporous glass dish or bowl. Using your hands, cover chicken pieces with the peanut mixture, coating them completely. Cover dish and refrigerate to marinate overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish; cover with aluminum foil and bake at 400 degrees F (200 degrees C) for 45 to 60 minutes or until juices run clear, turning every 15 minutes so that they cook evenly.
Nutrition Facts : Calories 928.7 calories, Carbohydrate 41.6 g, Cholesterol 157.9 mg, Fat 69.4 g, Fiber 2.6 g, Protein 39.2 g, SaturatedFat 13.8 g, Sodium 147.2 mg, Sugar 36 g
MARINATED PEANUT CHICKEN A LA LAURA
Chicken thighs marinated in a fragrant, crunchy peanut/ginger/honey/turmeric mixture, then baked. If you like chicken and peanuts as much as I do, you'll be wanting to have this every day!!!
Provided by Laura Fern Andez-M Akinen
Categories Baked and Roasted Chicken
Time P1DT1h20m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium mixer bowl combine the crushed peanuts, paprika, ginger, turmeric, honey, olive oil and salt; use an electric mixer to blend together and form a thick, crunchy, spreadable paste. (Note: If you find it too gooey or thick, try adding a little cola; it gives the recipe a nice, exotic flavor!)
- Place chicken thighs in a nonporous glass dish or bowl. Using your hands, cover chicken pieces with the peanut mixture, coating them completely. Cover dish and refrigerate to marinate overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish; cover with aluminum foil and bake at 400 degrees F (200 degrees C) for 45 to 60 minutes or until juices run clear, turning every 15 minutes so that they cook evenly.
Nutrition Facts : Calories 928.7 calories, Carbohydrate 41.6 g, Cholesterol 157.9 mg, Fat 69.4 g, Fiber 2.6 g, Protein 39.2 g, SaturatedFat 13.8 g, Sodium 147.2 mg, Sugar 36 g
PEANUT BUTTER MARINADE FOR CHICKEN
This marinade adds a wonderful flavor to chicken, whether grilled or cooked in a skillet on top of the stove. I received the recipe from my sister who always cooks chicken thighs using this marinade.
Provided by Rita D.
Categories Peanut Butter
Time 5m
Yield 1 Cup, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together and marinate chicken for 1 hour or longer. Turn chicken once or twice to ensure that all pieces are covered in the marinade. Remove chicken from marinade and discard. Place chicken on grill or in a large skillet with a small amount of oil and cook until done.
- Read more: http://www.food.com/members/subm/editr2?oc=linkback.
CHICKEN IMPERIAL A' LA LAURA
A web search for "Chicken Imperial" fetches up many different dishes that are nothing like this one, which was given to me by a dear departed friend. I make it every year on her birthday, remember all her wonderful ways, and serve it over rice to my grateful husband with a crisp salad of fresh greens! (Vegetarian confession: I have used the same marinade on slices of baked firm-style tofu, and it's absolutely delicious!)
Provided by La Dilettante
Categories < 60 Mins
Time 50m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 12
Steps:
- Salt and pepper chicken breasts.
- Heat butter in skillet. Saute' chicken breast on both sides to brown. Transfer to ovenproof glass baking dish.
- Mix remaining ingredients into skillet dripping, blend well, and pour over chicken. Bake at 350 for 30 minutes, until tender.
- Serve over rice with pan juices.
Nutrition Facts : Calories 543.7, Fat 29.4, SaturatedFat 15.9, Cholesterol 212.1, Sodium 1113.3, Carbohydrate 4, Fiber 0.6, Sugar 1.1, Protein 50.7
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