Mini Satay Chicken Skewers Recipes

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CHICKEN SATAY SKEWERS RECIPE BY TASTY



Chicken Satay Skewers Recipe by Tasty image

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

¾ cup creamy peanut butter
¾ cup coconut milk
4 spring onions, roughly chopped
3 cloves garlic, peeled
10 g ginger, peeled
2 fresh Serrano chilies, roughly chopped
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons soy sauce
1 lime, juiced
8 boneless, skinless chicken thighs, diced
⅓ cup peanuts, chopped
½ cup coconut milk
Bamboo or wooden skewer

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

MINI HAWAIIAN CHICKEN SKEWERS



Mini Hawaiian Chicken Skewers image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 40m

Yield 30 skewers (15 servings)

Number Of Ingredients 13

1/2 cup teriyaki sauce (the thick variety)
1 tablespoon minced fresh ginger
1 tablespoon brown sugar
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Juice of 1/2 lime
Kosher salt
4 green onions, sliced
1 1/2 pounds chicken breast, cut into bite-size chunks
2 red bell peppers, cut into chunks the size of the chicken and pineapple
One 20-ounce can pineapple chunks, drained
Freshly ground black pepper
Olive oil, for the grill pan

Steps:

  • Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.
  • Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.
  • Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.

EASY CHICKEN SATAY



Easy Chicken Satay image

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

½ cup coconut milk
1 clove garlic, minced
1 teaspoon curry powder
1 ½ teaspoons brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
¾ pound skinless, boneless chicken breast halves - cut into 1 inch strips
1 cup coconut milk
1 tablespoon curry powder
½ cup creamy peanut butter
¾ cup chicken stock
¼ cup brown sugar
2 tablespoons lime or lemon juice
1 teaspoon soy sauce
Salt to taste
10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

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

MINI SATAY CHICKEN SKEWERS



Mini Satay Chicken Skewers image

Chicken Satay Sticks are always a firm favourite at any party and perfect for any Christmas celebrations.

Provided by thaitaste

Time 50m

Yield Makes Pieces

Number Of Ingredients 5

2 - 3 chicken breasts, cut into strips
150g Thai Taste Satay Peanut Sauce
2 tbsp Thai Taste Sweet Chilli Dipping Sauce
Lime wedges, to serve
Shredded spring onion and red chilli, to garnish

Steps:

  • Soak 16 bamboo skewers in water for at least 30 minutes.
  • Cut each chicken breast into 4 long slices lengthways and then in half horizontally to give you 16 pieces.
  • Place the chicken into a large bowl and add 100g satay sauce and the sweet chilli sauce. Toss until the chicken is evenly covered. Leave to marinade for about 30 minutes.
  • Thread the chicken in a zigzag onto the bamboo skewer.
  • Cook the chicken under a preheated grill for 4-6 minutes turning occasionally or until cooked through.
  • Serve the satay sticks with a squeeze of lime juice, sprinkled with the shredded spring onion and chilli, alongside the remaining satay sauce as a dip

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