GRILLED SESAME LIME CHICKEN WITH SPICY THAI PEANUT SAUCE
This Grilled Sesame Lime Chicken with Spicy Thai Peanut Sauce is a meal the family will go nuts for! I'm warning you to make a double batch of the sauce. You're gonna need it!
Provided by Krista
Categories Dinner
Time 37m
Number Of Ingredients 13
Steps:
- In a large bowl, mix sesame oil, lime juice, salt, & pepper.
- Add cubed chicken to marinade mixture, toss to coat chicken.
- Cover and marinate in refrigerator for 20 minutes.
- In the meantime, in a small bowl mix together peanut butter, soy sauce, rice vinegar, grated ginger, garlic clove, red pepper flakes, water, and fresh lime juice. Whisk together until smooth and set aside.
- Place chicken cubes on skewers.
- Heat grill to medium high heat or 400 degrees..
- Grill each side for 3-4 minutes.
- Serve with spicy peanut sauce.
Nutrition Facts : ServingSize 1/4 lbs + sauce, Calories 283 calories, Sugar 5 g, Sodium 558 mg, Fat 17 g, SaturatedFat 3 g, Carbohydrate 4 g, Fiber 2 g, Protein 31 g, Cholesterol 55 mg
GRILLED CHICKEN SATAY WITH PEANUT SAUCE
Make your own homemade chicken satay, a popular Southeast Asian street food (and restaurant appetizer here in the States!), at home with a delicious marinade! Give it a quick turn on the grill and it's ready in just minutes.
Provided by Sally Vargas
Categories Appetizer Dinner Grill
Time 28m
Yield 8
Number Of Ingredients 21
Steps:
- Soak the bamboo skewers: If using bamboo skewers, soak them in warm water for 30 minutes.
- Marinate the chicken: In a bowl large enough to hold the chicken, stir together the brown sugar, vinegar, lime juice, fish sauce, sriracha, and ginger. Add the chicken strips and toss to coat. Cover and marinate for at least 1 hour, or up to overnight. You can also marinate them in a resealable gallon-sized plastic bag to save space in the fridge, if you prefer.
- Prepare the grill: For charcoal grills: Light one chimney full of coals and when they are covered with ash, spread them out evenly. Allow the grill grates to heat for 5 minutes. With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates. For a gas grill: Heat the grill on high heat for about 20 minutes. With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates.
Nutrition Facts : Calories 219 kcal, Carbohydrate 19 g, Cholesterol 48 mg, Fiber 1 g, Protein 12 g, SaturatedFat 2 g, Sodium 655 mg, Sugar 9 g, Fat 11 g, ServingSize 4 main course, or 8 appetizer, UnsaturatedFat 0 g
CHICKEN SATAY WITH PEANUT SAUCE
Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!
Provided by Chungah Rhee
Categories asian inspired
Yield 6 servings
Number Of Ingredients 17
Steps:
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce.
GRILLED PEANUT CHICKEN
This is a perfect dish when you have company coming and no idea what to fix them, especially when you don't want to be boring about dinner.
Provided by CHANDRA6
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.
- Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 3.6 g, Cholesterol 67.2 mg, Fat 5.6 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 1.3 g, Sodium 252.6 mg, Sugar 1.1 g
COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE
Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles are topped with crisp vegetables, sweet herbs, pungent sauces and usually a little savory element, like sizzled fragrant beef or nuggets of fried spring rolls. A bowl of these saladlike noodles is always appealing, and they're excellent for hot weather wherever you may find yourself, even if you don't happen to be on a tropical holiday. For a dish that's not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.
Provided by David Tanis
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
- Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
- Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
- Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
- Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
- In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.
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