Best Chicken Satay Appetizers Recipes

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CHICKEN SATAY APPETIZERS



Chicken Satay Appetizers image

Make and share this Chicken Satay Appetizers recipe from Food.com.

Provided by WaterMelon

Categories     Lunch/Snacks

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
3 tablespoons soy sauce
1 tablespoon chili paste or 1 tablespoon chili sauce
2 garlic cloves, minced
1 tablespoon peanut oil
1 tablespoon brown sugar
1 lime
12 lime slices
36 bamboo skewers, soaked in water for 1 hour

Steps:

  • Mix soy sauce, chilli paste, garlic, oil and sugar.
  • Cut chicken into 36 thin strips and marinate in a bowl with the soy sauce mixture, turning to ensure chicken is coated.
  • Thread chicken pieces on to the bamboo skewers, line skewers up on a parchment/foil-lined baking tray and keep covered in the fridge until ready to cook.
  • Preheat oven to 190°C/375°F.
  • Bake the chicken skewers for 10-15mins in the hottest part of the oven (maybe 4-6" from top heating element).
  • When done, remove the tray from oven and squeeze juice of 1 lime over the chicken.
  • Serving suggestion: Heat 1 1/2 cup of your favorite satay sauce and place 2 tablespoon of the sauce in each shot glass (you'll need 12); pop 3 skewers in each glass and a slice of lime onto each rim.
  • Satay sauce suggestion: recipe #69191 Spicy Peanut Sauce (you'll need about at least 5x the recipe) or any storebought satay sauce.

TANDOORI CHICKEN SATAY APPETIZERS (MADE EASY)



Tandoori Chicken Satay Appetizers (Made Easy) image

Make and share this Tandoori Chicken Satay Appetizers (Made Easy) recipe from Food.com.

Provided by The Spice Guru

Categories     Chicken

Time 27m

Yield 10-12 serving(s)

Number Of Ingredients 5

2 -3 lbs boneless chicken tenderloins
3/4 cup tandoori paste (Deep brand)
2 tablespoons vegetable oil or 2 tablespoons olive oil
fresh kale leaf
raita (traditional mint-yogurt sauce)

Steps:

  • PLACE chicken tenderloins using tongs into a large Ziploc bag or a wide shallow dish for marinating. (NOTES: If thawing, thaw naturally and NOT by microwave oven. You may use whole boneless chicken breasts cut into chunks if kebab-style skewers are desired).
  • PLACE chicken pieces into a large Ziploc freezer bag for marinating.
  • SQUEEZE the bag to roll and coat chicken thoroughly in marinade; PLACE bag into refrigerator to marinate 3-5 hours to overnight if desired for fuller flavor and more tender chicken (recommended but not absolutely necessary); SOAK required wooden skewers in water until needed.
  • SHAKE away excess marinade from chicken; BRUSH chicken on all sides with vegetable oil or light olive oil.
  • PLACE oven rack within 6 inches of heat element; SET heat to HIGH setting.
  • SKEWER chicken lengthwise with water-soaked skewers up to 3/4 of the skewer, leaving the lower half empty so it has a "handle"; BRUSH chicken across tops with vegetable or olive oil BASTE; TURN chicken skewers over; BASTE the other side.
  • SPRAY the grill of a broiler pan with grill with non-stick cooking spray; PLACE chicken with skewer handles extending over broiler pan for easy handling when broiling, SLIDE broiler pan onto oven rack.
  • BROIL chicken until the edges begin to char slightly (keep a close eye on chicken since it cooks very quickly) TURN chicken within five minutes until lightly charred on edges but not overcooked; REMOVE from oven immediately, wearing oven mitts.
  • ARRANGE satays in a splay, with skewer handles facing outward, on a serving platter lined with fresh kale leaves; ACCOMPANY chicken satays with a sauce of plain yogurt blended with coriander-mint chutney (or yogurt with tempered creamy peanut butter and chili-garlic sauce) and/or lime wedges if desired.
  • SERVE and ENJOY!

Nutrition Facts : Calories 127.6, Fat 4.2, SaturatedFat 0.8, Cholesterol 52.7, Sodium 61.7, Protein 21.1

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