Best Chicken Satés Recipes

CHICKEN, SHRIMP AND BEEF SATES WITH PEANUT SAUCE

Steps:

• For saté: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef; stir to coat. Cover; chill 30 minutes to 1 hour.
• Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer. Place on platter. (Can be prepared 2 hours ahead. Cover and chill.)
• Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers. Garnish with lime and flowers, if desired, and serve.
• For peanut sauce:
• Place peanut butter in heavy medium saucepan. Gradually mix in chicken broth. Add all remaining ingredients except lime peel. Stir over medium heat until smooth and thick, about 6 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary.) Pour sauce into bowl and garnish with lime peel. Makes about 3 cups.

CHICKEN SATES WITH PEANUT DIPPING SAUCE

Steps:

• Cut the chicken lengthwise into 1/4-inch-thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper.
• Make the marinade:
• In a blender blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. The marinade may be made 2 days in advance and kept covered and chilled.
• In a large shallow dish pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. (Do not let the chicken marinate longer or the meat will break down.)
• Make the dipping sauce.
• Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through, and serve the satés with the dipping sauce.

CHICKEN SATES WITH PEANUT CURRY SAUCE

Steps:

• In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Transfer 1/2 cup coconut mixture to a medium bowl and stir in cornstarch, reserving remaining coconut mixture, covered and chilled.
• Cut chicken lengthwise into ten 1/2-inch-thick strips and add to cornstarch mixture, stirring to coat. Marinate chicken, covered and chilled, at least 1 hour and up to 24.
• Prepare grill.
• In a small saucepan stir together reserved coconut mixture, peanuts, lime juice, and red pepper flakes and simmer, stirring occasionally, 10 minutes, or until thickened. Transfer dipping sauce to a small bowl and cool.
• Thread 1 piece chicken onto each skewer and grill on a oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side.
• Sprinkle dipping sauce with fresh coriander and serve at room temperature with chicken satés.

CHICKEN SATéS

Steps:

• Combine chicken with shallots, garlic, palm sugar, pepper, oil, fish sauce, rice wine, and salt in a sealable plastic bag and turn to coat chicken, then squeeze bag to eliminate as much air as possible and seal. Marinate chicken, chilled, at least 12 hours but no longer than 24.
• Thread each chicken strip lengthwise onto a skewer, keeping strip as straight as possible. Discard any remaining marinade.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Grill skewers, turning over once, until chicken is cooked through, about 4 minutes total.

CHICKEN AND BEEF SATES

Steps:

• In a baking pan soak skewers in warm water 20 minutes. While skewers are soaking, in a blender blend cream, spices, salt, onion, and garlic. Cut chicken and beef crosswise into 1/4-inch-thick strips and in a bowl toss with cream mixture. Marinate chicken and beef, covered, at room temperature 15 minutes.
• Preheat broiler. Thread some chicken and beef strips lengthwise, without bunching, onto each skewer (using three fourths of skewer) and discard any remaining marinade. Broil satés on well-oiled rack of a broiler pan as close to heat as possible, turning once, 2 to 3 minutes on each side, or until just cooked through.

MALAYSIAN CHICKEN SATES

Steps:

• 1. Rinse the chicken under cold running water, then drain and blot dry with paper towels. Cut the meat lengthwise (with the grain) into strips the size of your little finger. Place the strips in a large bowl and set aside while you prepare the marinade.2. Combine the shallots, the lemongrass pieces, the ginger, peanuts, 3 tablespoons of the oil, 2 tablespoons lemon juice, the soy sauce, 1 teaspoon salt, and the ground spices in a blender and process to a smooth paste. Taste for seasoning, adding salt or lemon juice to taste the mixture should be highly seasoned. Add the mixture to the chicken in the bowl, stirring to coat completely. Cover and let marinate, in the refrigerator, for 1 hour, stirring once or twice.3. Preheat the grill to high.4. Weave the chicken strips lengthwise onto the skewers.5. When ready to cook, oil the grill grate. Arrange the satés on the hot grate and grill, turning with tongs, until lightly browned and cooked through, 1 to 3 minutes per side (2 to 6 minutes in all). Using the whole lemongrass stalk as a brush, baste the satés with the remaining oil once or twice as they cook.6. Transfer the satés to serving plates or a platter and serve with the peanut sauce.Serves 8 as an appetizer, 4 as an entrée