Skewered Chicken Thighs With Peanut Sauce Nyt Recipes

ROASTED CHICKEN THIGHS WITH PEANUT BUTTER BARBECUE SAUCE

Steps:

• Make the barbecue sauce: In a medium saucepan, heat oil. Add onion and cook over moderate medium heat, stirring occasionally, until softened, about 2 minutes. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients and 6 tablespoons water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.
• Make the chicken: Heat oven to 425 degrees. Set a rack over a rimmed baking sheet.
• In a large bowl, combine chicken, oil and 1/4 cup of the barbecue sauce and season with salt. Toss to evenly coat and arrange on the rack. Roast, using a brush to baste with the remaining 1/2 cup sauce every 10 minutes, until the chicken is cooked through and deep golden in color, about 30 minutes. Serve with the leftover sauce on the side, or store sauce in the refrigerator for later use.

CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Start charcoal or gas grill or heat broiler; fire should be moderately hot, and rack should be at least 4 inches from heat. If using wood skewers, soak them in water.
• Put peanut butter in a small saucepan over medium heat; add curry paste or powder, salt and enough coconut milk to achieve a creamy but quite thick consistency. Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in nam pla and lime juice.
• Marinate chicken in this mixture for 5 minutes to an hour. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and accompanied by lime.

CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Combine peanut butter, stock, lime juice, soy sauce, hot chili flakes, cayenne and honey in a small saucepan. Stir to combine and bring to a simmer over medium heat, stirring occasionally. When peanut butter has melted, season, to taste, with salt and pepper and remove from heat.
• Preheat grill.
• Skewer chicken tenders, brush both sides with oil and season with salt, pepper and allspice. Grill chicken until it is browned on both sides and cooked through, about 4 minutes per side. Serve with peanut sauce.

SKEWERED CHICKEN THIGHS WITH PEANUT SAUCE - NYT

Steps:

• 1. Start charcoal or gas grill or heat broiler; fire should be moderately hot, and rack should be at least 4 inches from heat. If using wood skewers, soak them in water. 2. Put peanut butter in a small saucepan over medium heat; add curry paste or powder and enough coconut milk to achieve a creamy but quite thick consistency. Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in nam pla and lime juice. 3.Marinate chicken in this mixture for 5 minutes to an hour. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and accompanied by lime.

CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Mix dressing, peanut butter and soy sauce in a large bowl until well blended.
• Add chicken.
• Toss to coat.
• Cover and refrigerate for 10 minutes, to marinade.
• Preheat broiler or barbecue.
• Remove chicken from marinade. Discard marinade.
• Thread chicken evenly onto 8 soaked wooden or metal skewers.
• Cook on barbecue about 4 minutes on each side, or.
• Place on rack in broiler pan.
• Broil 4 to 6 inches from heat, on each side or until cooked through.
• Serve sprinkled with peanuts and onions.
• The skewers are good when served with cooked rice and a tossed green salad.

GRILLED SOY-BASTED CHICKEN THIGHS WITH SPICY CASHEWS

Steps:

• Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a small baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.
• Meanwhile, in a large bowl, whisk together sesame oil, 1/2 cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate until ready to cook.
• For the basting sauce, combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
• When you are ready to cook the chicken, build a fire in a charcoal grill, leaving about 1/3 of the cooking space free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, then lower cover and heat for 15 minutes.)
• Using tongs, remove chicken thighs from marinade and cook, directly over the coals, turning every few minutes, until they are well-browned but not crusty, approximately 8 to 10 minutes. Then, using a pastry brush, begin to baste them with the soy, ginger and sugar mixture, until they develop a lacquer, an additional 8 to 10 minutes, again turning every few minutes. (If chicken threatens to burn, place it over the part of the grill without coals.)
• Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve.

SKEWERED CHICKEN THIGHS WITH PEANUT SAUCE

Steps:

• Start a charcoal or gas grill or preheat the broiler; the fire should be only moderately hot, and the rack should be at least 4 inches from the heat source. Put the peanut butter in a small saucepan over medium heat; add the curry paste and enough coconut milk to achieve a creamy, stirrable consistency. Cook over low heat, whisking, for about 5 minutes; do not boil. Stir in the nam pla and lime juice.
• Marinate the chicken in this mixture for 5 minutes or up to an hour. Grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer.
• Serve hot, sprinkled with fresh lime juice and garnished with cilantro.