Best Peanut Chicken Skewers Recipes

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INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)



Indonesian Chicken Skewers with Peanut Sauce (Satay Ayam) image

I'm Indonesian but I live in Spain. I'd like to share with you my recipe of satay ayam. It has helped me a lot to overcome my homesickness. I hope this dish will be one of your favorite Asian dishes. You will not be able to resist the sweet and salty taste of the peanut sauce!

Provided by lenakurniasih

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h40m

Yield 4

Number Of Ingredients 12

1 pound chicken thighs, cut into 1/2-inch pieces
¾ teaspoon salt
1 pinch ground white pepper
1 tablespoon sunflower seed oil
24 wooden skewers
1 cup water
5 tablespoons peanut butter
2 tablespoons kecap manis (sweet soy sauce)
1 tablespoon brown sugar
2 cloves garlic, minced
½ teaspoon salt
1 tablespoon lime juice

Steps:

  • Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
  • Soak wooden skewers in water to prevent burning during cooking.
  • Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
  • Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
  • Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

Nutrition Facts : Calories 325.7 calories, Carbohydrate 8.9 g, Cholesterol 70.1 mg, Fat 21.8 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 1338.9 mg, Sugar 5.4 g

PEANUT BUTTER CHICKEN SKEWERS



Peanut Butter Chicken Skewers image

"Most people associate peanut butter with snacks or desserts. This fantastic dish proves it also makes a mouthwatering sauce for chicken."-Jeanne Bennett, North Richland Hills, Texas.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup creamy peanut butter
1/2 cup water
1/4 cup soy sauce
4 garlic cloves, minced
3 tablespoons lemon juice
2 tablespoons brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1-1/2 pounds boneless skinless chicken breast halves
2 cups shredded red cabbage
Chopped green onions

Steps:

  • In a saucepan, combine the first 8 ingredients; cook and stir over medium-high heat 5 minutes or until smooth. Reserve half of sauce for serving. Slice chicken lengthwise into 1-in. strips; thread onto 12 metal or soaked wooden skewers., Grill, uncovered, over medium-high heat for 2 minutes; turn and brush with sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with green onion. Serve with reserved sauce.

Nutrition Facts : Calories 286 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 767mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.

CHICKEN SKEWERS WITH PEANUT SAUCE



Chicken Skewers With Peanut Sauce image

That peanut butter is relegated to the sandwich while sesame butter (tahini) is seen as an exotic food item is one of the wonderfully preposterous anomalies of American cooking. In the rest of the world, especially Asia, peanuts are special, used not only as a garnish but as a main ingredient in sauces. One such sauce incorporates coconut milk and classic Thai seasonings: curry paste or powder, nam pla, lime and cilantro. The coconut milk and peanuts make the mixture too powerful-tasting for most fish and too heavy for most meat. It is perfect, however, when teamed with chicken on the grill, especially boneless thighs.

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 cup natural peanut butter, preferably chunky
1 tablespoon curry paste or curry powder, or to taste
1/2 teaspoon salt
3/4 cup fresh or canned coconut milk, approximately
1 tablespoon nam pla or soy sauce
1 tablespoon lime juice
1 1/2 to 2 pounds boneless chicken thighs, cut into large chunks
Chopped fresh cilantro leaves for garnish
Lime wedges

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.

Nutrition Facts : @context http, Calories 723, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 20 grams, Sodium 669 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN SKEWERS WITH PEANUT SAUCE



Chicken Skewers with Peanut Sauce image

Provided by Sunny Anderson

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup chunky peanut butter
1/2 cup low-sodium chicken stock
1 lime, juiced
1 tablespoon soy sauce
1 teaspoon red chili flakes
1/2 teaspoon cayenne
1 tablespoon honey
Salt and freshly ground black pepper
2 pounds chicken tenders
2 tablespoons vegetable oil
1 teaspoon allspice
Special equipment: bamboo skewers

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.

THAI MARINATED GRILLED CHICKEN SKEWERS WITH PEANUT COCONUT SAUCE



Thai Marinated Grilled Chicken Skewers With Peanut Coconut Sauce image

This is from Costco Magazine, April 2013 and is a recipe from Alice Currah's book Savory Sweet Life. It is totally awesome chicken!

Provided by DeidreJane

Categories     Peanut Butter

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 lbs boneless skinless chicken breasts, cut into 1-inch cubes
24 wooden skewers
1/4 cup soy sauce
3 tablespoons firmly packed dark brown sugar
2 tablespoons fresh lime juice
2 tablespoons oil
1 tablespoon curry powder
2 garlic cloves, minced
1 teaspoon finely minced fresh ginger
1 1/2 teaspoons ground cardamom
1 (13 1/2 ounce) can coconut milk (not fat free or light)
1/4 cup peanut butter
1/4 cup packed brown sugar
1 tablespoon soy sauce
1 1/2 teaspoons red curry paste

Steps:

  • Place the chicken in a medium bowl. Prepare the marinade: Whisk all of the ingredients together in a separate bowl. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.
  • (Soak the 24 wooden skewers in ice-cold water for 15 minutes to prevent them from burning, set aside.).
  • Prepare the peanut coconut sauce: Combine all of the ingredients in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. Remove from heat and set aside.
  • Spray a grill rack with nonstick cooking spray and set the heat to high or use a grill pan. Thread 6 to 8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8-10 minutes, turning the skewers over halfway through. Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving.
  • Serve the peanut coconut sauce alongside the chicken skewers.

Nutrition Facts : Calories 1016.7, Fat 40.3, SaturatedFat 20, Cholesterol 217.9, Sodium 1770, Carbohydrate 83.8, Fiber 2.1, Sugar 76.9, Protein 80.3

GINGER-LEMONGRASS CHICKEN SKEWERS WITH SPICY PEANUT DIPPING SAUCE



Ginger-Lemongrass Chicken Skewers with Spicy Peanut Dipping Sauce image

Categories     Sauce     Sandwich     Chicken     Ginger     Side     Peanut     Lemongrass

Yield MAKES ABOUT 30 SMALL SKEWERS

Number Of Ingredients 12

1 stalk fresh lemongrass
1 1/2-inch knob fresh ginger, peeled
2 large cloves garlic
2 scallions, very thinly sliced
1 tablespoon grapeseed or other neutral oil
1 1/2 tablespoons freshly squeezed lime juice, more as needed
4 teaspoons Asian fish sauce, more as needed
3/4 teaspoon honey
1 1/2 pounds boneless skinless chicken breasts or thighs
1/2 cup smooth natural peanut butter
1 teaspoon rice vinegar
1/2 teaspoon Asian chile garlic sauce

Steps:

  • Cut the pale yellow bottom portion off the lemongrass stalk and discard the green top. Trim about 3/4 inch from the root end, then peel off and discard the tough outer layers. You should end up with a stick of only the more tender inner layers, about 1/2 inch thick and 3 inches long. Finely mince the lemongrass, along with the ginger and garlic; the pieces should be no bigger than 1/16 inch. (You can do most of this in a food processor and finish with a little hand chopping.) Put the mixture in a medium bowl and stir in the scallions, the oil, 1 tablespoon of the lime juice, 2 teaspoons of the fish sauce, and 1/2 teaspoon of the honey.
  • Slice the chicken into 1/3-inch-thick strips about 1 inch wide-slice across the grain and at an angle on breasts, and with the grain on thighs. You should have about 30 strips. Add to the bowl with the lemongrass mixture, stir to coat the chicken evenly, and refrigerate for about 30 minutes.
  • To make the dipping sauce, put the peanut butter in a small bowl. Stir in enough warm water to make a thick sauce (about 1/4 cup, depending on the peanut butter), then add the vinegar, chile garlic sauce, and the remaining 2 teaspoons fish sauce, 1 1/2 teaspoons lime juice, and 1/4 teaspoon honey. Taste and adjust the saltiness, heat, or acidity to your liking; thin with more water if necessary.
  • Prepare a medium-hot gas or charcoal grill or heat a large grill pan. Meanwhile, thread the chicken onto the skewers. Grill the chicken, flipping once, until just cooked through, 1 to 3 minutes per side. (Alternatively, you can cook the skewers under a broiler-about 8 minutes total-but they won't brown as well.)
  • Serve with the dipping sauce.

YUCATAN CHICKEN SKEWERS WITH PEANUT-RED CHILE BBQ SAUCE AND RED CABBAGE SLAW



Yucatan Chicken Skewers with Peanut-Red Chile BBQ Sauce and Red Cabbage Slaw image

Provided by Bobby Flay

Categories     main-dish

Time 5h15m

Yield 6 servings

Number Of Ingredients 47

6 chicken thighs, skinless and boneless, cut in 1/2 lengthwise
24 wooden skewers, soaked in water for 30 minutes
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons honey
2 tablespoons canola oil
2 tablespoons ancho chili powder
3 cloves garlic, coarsely chopped
Salt and freshly ground black pepper
Butter lettuce leaves, to serve
Peanut-Red Chile BBQ Sauce, recipe follows
Red Cabbage Slaw, recipe follows
Fresh mint leaves, for garnish
Chopped roasted peanuts, for garnish
1 tablespoon canola oil
2-inch piece fresh ginger, peeled and finely chopped
1 1/2 cups Mesa BBQ Sauce, recipe follows, or store-bought BBQ sauce
2 cups homemade chicken stock or low-sodium canned chicken broth
2 tablespoons soy sauce
1/4 cup peanut butter
2 tablespoons chipotle in adobo puree
2 tablespoons honey
Salt and freshly ground black pepper
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
3 cups canned plum tomatoes and juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoon honey
1/4 cup molasses
3 tablespoons ancho chili powder
3 tablespoons pasilla chili powder
2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
Salt and freshly ground black pepper
1/2 head red cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup rice wine vinegar
1/2 cup freshly squeeze orange juice
1/4 cup olive oil
1 tablespoon honey
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper

Steps:

  • Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.
  • Whisk together the orange juice, lime juice, honey, oil, chili powder, and garlic. Pour over thighs and marinate in the refrigerator for 1 to 4 hours.
  • Preheat grill to high or grill pan over high heat.
  • Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through.
  • Remove chicken from skewer, place in a butter lettuce leaf, drizzle with some of the peanut-red chili sauce, and top with slaw, mint, and chopped peanuts.
  • Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half. Whisk in the soy sauce, peanut butter, chipotle puree, and honey and cook until thickened, 20 to 30 minutes.
  • Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
  • Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
  • Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Let sit at room temperature for 20 minutes before serving.

Nutrition Facts : Calories 519 calorie, Fat 28 grams, SaturatedFat 4 grams, Cholesterol 60 milligrams, Sodium 1516 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 34 grams

YUCATAN CHICKEN SKEWERS W/ RED CABBAGE SLAW AND PEANUT-RED CHILE BBQ SAUCE



YUCATAN CHICKEN SKEWERS W/ RED CABBAGE SLAW AND PEANUT-RED CHILE BBQ SAUCE image

Categories     Chicken

Number Of Ingredients 31

Chicken:
1/2 cup fresh orange juice (about 2 oranges)
1/4 cup fresh lime juice (2 - 3 limes)
2 tbsp canola oil
2 tbsp ancho chile powder
3 cloves garlic, coarsely chopped
6 (6-ounce) boneless, skinless chicken thighs, cut in half lengthwise
24 wooden skewers, soaked in water for 30 minutes
Kosher salt and freshly ground black pepper
12 (6-inch) flour tortillas
Fresh mint leaves, for garnish
Fresh cilantro leaves, for garnish
(optional)
Finely chopped roasted peanuts, for garnish (optional)
Red Cabbage Slaw:
1/4 cup rice wine vinegar
1/2 cup fresh orange juice (about 2 oranges)
1/4 cup canola oil
1 tbsp honey
1/2 head red cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup fresh cilantro leaves
Kosher salt and freshly ground black pepper
Peanut-Red Chile BBQ Sauce
1 tbsp canola oil
2 tbsp finely chopped fresh ginger
1 1/2 cup BBQ sauce
2 cups low-sodium chicken broth
2 tbsp soy sauce
1/4 cup smooth peanut butter
Kosher salt and freshly ground pepper

Steps:

  • CHICKEN: 1. To marinate the chicken, in a large shallow baking dish, whisk together the orange and lime juices, oil, chile powder and garlic until combined. 2. Skewer each chicken piece with 2 skewers running lengthwise through the chicken so that it lies flat. Put the chicken in the baking dish and turn to coat with the marinade. Cover and refrigerate for at least 1 hour up to 4 hours. 3. Preheat a grill to high or a grill pan over high heat. 4. Remove chicken from the marinade (discard marinade) and season with salt and pepper on both sides. Grill for 4 - 5 minutes on each side, until just cooked through. 5. Place the tortillas on the grill and grill for 10 seconds per side to heat through. 6. Serve the skewers on a platter accompanied by the cabbage slaw, peanut-red chile bbq sauce, tortillas, mint and cilantro leaves, and peanuts for everyone to assemble his own wrap. RED CABBAGE SLAW: 1. Whisk together the vinegar, orange juice, oil and honey in a medium bowl. Add the cabbage, onion and cilantro and season with salt and pepper. Toss to combines. Let sit at room temperature for at least 20 minutes or up to 1 hour before serving. PEANUT-RED CHILE BBQ SAUCE 1. Heat the oil in a meduim saucepan over medium heat. Add the ginger and cook until soft, 1 to 2 minutes. Raise the heat to high, add the barbecue sauce and chicken stock and cook, stirring occasionally, until reduced by half. 2. Whisk in the soy sauce and peanut butter and cook over medium heat until thickened, 12 to 15 minutes. Season with salt and pepper. This can be made up to 2 days in advance and refrigerated. Reheat before serving.

YUCATAN MARINATED CHICKEN SKEWERS WITH PEANUT-RED CHILE MOLE SAUCE



Yucatan Marinated Chicken Skewers with Peanut-Red Chile Mole Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 8h5m

Yield 8 appetizer servings

Number Of Ingredients 26

2 cups freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
2 tablespoons ancho chili powder
2 cloves garlic, coarsely chopped
8 chicken thighs, skinless and boneless, cut into 1-inch cubes
Kosher salt
Bibb lettuce leaves, for serving
Peanut-Red Chile Mole Sauce, recipe follows
Cilantro leaves, for garnish
Mint leaves, for garnish
Special equipment: Wooden skewers, soaked in water for 1 hour
2 tablespoons peanut oil
1 medium Spanish onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 mango, peeled, pitted and coarsely chopped
1/2 cup unsalted peanuts
2 tablespoons sesame seeds
2 teaspoons ground ginger
2 teaspoons ground allspice
1 teaspoon ground cloves
2 cinnamon sticks
2 mulato chiles, stems removed
3 New Mexican red chiles, stems removed
8 cups homemade chicken stock
Salt and freshly ground pepper
2 blue corn tortillas, coarsely chopped

Steps:

  • Whisk together the orange juice, lime juice, chile powder, and garlic in a non-reactive large baking dish. Add chicken cubes and turn to coat. Cover the chicken and refrigerate for 4 to 6 hours or overnight.
  • Prepare a charcoal or wood fire and let it burn down to embers, or preheat the broiler.
  • Thread each piece of chicken onto a skewer. Season with salt and grill for about 3 minutes on each side, or until cooked through completely. Place each skewer in a Bibb lettuce leaf, drizzle with Peanut-Red Chile Mole Sauce, and garnish with cilantro and mint.
  • Heat oil in a large saucepan over medium-high heat. Add the onions and garlic and cook until soft. Add the mango, peanuts, sesame seeds, ginger, allspice, and cloves and cook for 10 minutes, stirring often. Add the cinnamon, chiles, and stock, and season with salt and pepper; cook for 1 hour. Add the tortillas and cook for another hour.
  • Remove cinnamon sticks and carefully ladle the hot mixture, in batches, into a blender* and blend until smooth. Strain the sauce through a fine mesh strainer into a clean saucepan and cook until slightly thickened.

CHICKEN SKEWERS WITH PEANUT-GINGER MARINADE



Chicken Skewers with Peanut-Ginger Marinade image

Provided by Aida Mollenkamp

Categories     appetizer

Time 8h20m

Yield 3 to 4 servings

Number Of Ingredients 13

1/2 cup freshly squeezed orange juice
1 orange, zested (about 2 teaspoons)
1/2 cup smooth natural peanut butter
2 tablespoons packed dark brown sugar
1/4 cup light soy sauce
2 teaspoons peeled grated fresh ginger
4 medium cloves garlic, minced
1 teaspoon red pepper flakes
1 1/2 pounds boneless chicken thighs, cut into 1-inch wide strips
Oil, for grill grate
Skewers (soaked in water for 20 minutes if wooden)
1/4 cup roughly chopped fresh cilantro leaves, for serving
1/3 cup roughly chopped roasted, salted peanuts, for serving

Steps:

  • In a large bowl, whisk together the orange juice, orange zest, peanut butter, sugar, soy, ginger, garlic, and red pepper flakes until smooth and evenly combined. Reserve 1/3 cup of the mixture to serve as a dipping sauce. Put the marinade in a resalable plastic bag, add the chicken, seal the bag and turn to coat evenly. Refrigerate and allow to marinate for 30 minutes to 8 hours.
  • Heat a grill to medium heat, (350 degrees F), and rub the grate with a towel dipped in oil. Thread 1 to 2 chicken tenders on each skewer. Grill the chicken until thoroughly cooked, about 2 to 3 minutes per side. Transfer to a serving platter and sprinkle with cilantro and peanuts. Serve hot or at room temperature with the reserved peanut sauce.

CHICKEN SKEWERS WITH SPICY PEANUT SAUCE



Chicken Skewers with Spicy Peanut Sauce image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil, plus more for brushing the grill grates
3/4 teaspoon cayenne pepper
1 clove garlic, minced
1/2 cup creamy peanut butter
1/4 cup ketchup
1 teaspoon soy sauce
1 teaspoon fresh lime juice
2 large boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
Roughly chopped fresh cilantro, for garnish
Thinly sliced Fresno chile, for garnish (optional)
For serving: Steamed white rice and lime wedges
For serving: Steamed white rice and lime wedges

Steps:

  • Preheat the grill to medium. Soak the skewers in water for at least 30 minutes.
  • Heat the oil in a small skillet over medium heat, add the garlic and cook, stirring, until just golden, about 1 minute. Add the peanut butter, ketchup, soy sauce and 1/2 cup water and stir until well blended. Remove from the heat, stir in the lime juice and set aside.
  • Sprinkle the chicken with salt and pepper and thread onto the skewers. Lightly oil the grill grates. Grill the chicken, flipping often, until cooked through, 4 to 6 minutes. Drizzle some of the sauce over the chicken and scatter with cilantro and Fresno chile if using. Serve with the remaining peanut sauce, steamed rice and lime wedges.

SWEET CHICKEN SKEWERS WITH A PEANUT DIP



Sweet Chicken Skewers With a Peanut Dip image

Honey, ginger, garlic, peanut butter, teriyaki and cilantro flavor these so fine that I know you'll want to try them! Be sure to soak skewers on water or apple juice for 30 minutes before skewering chicken. Serve as an appetizer, on a bed of greens or a meal.

Provided by Rita1652

Categories     Chicken

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup hot apple juice
1/4 cup teriyaki sauce
1/4 cup peanut butter
1/4 cup soy sauce (lite is fine)
1/4 cup chopped fresh cilantro or 1/4 cup fresh parsley
1 teaspoon grated fresh ginger
1 garlic clove, minced
1/4 cup honey
1 lb boneless skinless chicken breast, cut into strips

Steps:

  • Whisk all the ingredients but the chicken together.
  • Place chicken in a zip lock bag add just enough marinade to coat the chicken and chill for 1 hour.
  • Chill rest of sauce for dipping.
  • Skewer chicken in a ribbon method onto soaked skewers.
  • Grill on a well seasoned grill over med-high heat for about 7 minutes. Basting with the chicken marinade.
  • Serve with chilled dip and fresh sliced cucumbers!

PEANUT BUTTER CHICKEN SKEWERS



Peanut Butter Chicken Skewers image

Tried this recipe several years ago and fell in love with it. One of those great summer grilling recipes. Hope you enjoy.

Provided by Margo59

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

12 wooden skewers (10-inch)
1/2 cup chunky peanut butter
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon brown sugar
2 teaspoons chili powder or 2 teaspoons crushed red pepper flakes
2 teaspoons ground ginger
2 cloves garlic, minced
2 lbs boneless skinless chicken breasts, cut into 1-inch strips
12 green onions

Steps:

  • Soak skewers in water for at least 1 hour.
  • Meanwhile, combine the next nine ingredients in a blender or food processor until smooth.
  • Pour mixture into a large plastic resealable bag.
  • Cut chicken into 1-inch strips; add to bag.
  • Close bag and refrigerate for at least 2 hours.
  • Trim tops off onions and cut in half.
  • Thread one piece of onion on each skewer.
  • Drain chicken, discard marinade.
  • Thread 2-3 pieces of chicken on each skewer and end with onion.
  • Grill, uncovered, turn every 3-5 minutes for 15-20 minutes.

Nutrition Facts : Calories 488, Fat 31, SaturatedFat 4.6, Cholesterol 87.8, Sodium 888.1, Carbohydrate 11.8, Fiber 3, Sugar 5.3, Protein 42.2

CHICKEN SKEWERS WITH SPICY PEANUT SAUCE



Chicken Skewers With Spicy Peanut Sauce image

A spicy, fun way to dress up the boneless skinless chicken breasts we always have on hand. These work as a main dish for a weeknight meal, or a different appetizer or snack for a casual party.

Provided by EmmyDuckie

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 inch piece lemongrass
1 tablespoon Asian chili sauce (like Sriracha)
1/4 cup loosely packed fresh cilantro leaves
1/2 lime, juice of
4 boneless skinless chicken breasts
16 bamboo skewers
1/2 lime, juice of
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon cardamom

Steps:

  • Combine all sauce ingredients in a food processor and mix. Thin as needed with a little water or rice vinegar, just until sauce is smooth. It will be very thick at this stage. This is okay!
  • Cut each chicken breast lengthwise into four strips. Toss strips with lime juice, soy sauce, vinegar and cardamom. Allow to sit in this mixture for about an hour.
  • Preheat grill or broiler, and cook chicken until done and lightly browned.
  • Warm sauce in a small saucepan, and drizzle over cooked chicken, or serve on the side for dipping.

Nutrition Facts : Calories 536.5, Fat 34, SaturatedFat 7, Cholesterol 68.4, Sodium 1127.8, Carbohydrate 18.7, Fiber 4.1, Sugar 10.7, Protein 45

PEANUT CHICKEN SKEWERS WITH CHILI MAYONNAISE



Peanut Chicken Skewers With Chili Mayonnaise image

Make and share this Peanut Chicken Skewers With Chili Mayonnaise recipe from Food.com.

Provided by shmeks02

Categories     < 60 Mins

Time 45m

Yield 24 tenders, 8 serving(s)

Number Of Ingredients 9

3/4 cup dry roasted salted peanut, finely chopped
1/2 cup panko breadcrumbs
1/4 cup chopped fresh cilantro or 1/4 cup flat leaf parsley
kosher salt and black pepper
16 ounces chicken breasts, boneless, skinless, cut crosswise into 24 thin strips
3 tablespoons canola oil
1/2 cup mayonnaise
1 to 2 teaspoons asian chili-garlic sauce
144 inches bamboo skewers

Steps:

  • On a large plate, combine the peanuts, bread crumbs, cilantro, and ½ teaspoon each salt and pepper. Thread each strip of chicken onto a skewer and coat with the peanut mixture, pressing gently to help it adhere.
  • In batches, heat the oil in a large nonstick skillet over medium heat and cook the skewers until golden, 2 to 3 minutes on each side. Transfer to a plate as they are cooked and add more oil to the skillet as necessary.
  • In a small bowl, combine the mayonnaise and chili-garlic sauce. Serve with the chicken.

CHICKEN SKEWERS WITH PEANUT SAUCE



Chicken Skewers With Peanut Sauce image

These skewers are fun and foolproof. Plus, the peanut marinade is a chinch. From "Food and Family."

Provided by GREG IN SAN DIEGO

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup Catalina dressing
3 tablespoons peanut butter
1 tablespoon soy sauce
1 lb boneless skinless chicken breast, cut into lengthwise slices
2 tablespoons dry roasted peanuts, chopped
1/4 cup green onion, chopped

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.

Nutrition Facts : Calories 651.6, Fat 49.6, SaturatedFat 7.1, Cholesterol 65.8, Sodium 1134.2, Carbohydrate 18.9, Fiber 3.2, Sugar 12.5, Protein 37

CHICKEN PEANUT BUTTER SATAY SKEWERS



Chicken Peanut Butter Satay Skewers image

I sort of made this up, as I was contemplating what to do w/ some chicken, and didn't feel like making my African Chicken Peanut Butter Stew. I did some research on another website, picked and chose the things I wanted in it, and this is what I came up with.

Provided by Terrie Hoelscher

Categories     Poultry Appetizers

Time 1h25m

Number Of Ingredients 10

2 boneless, skinless chicken breasts, thawed
MARINADE
1/3 c peanut butter
1/3 c low sodium soy sauce
1/4 c lemon or lime juice (i prefer the lime)
1 Tbsp brown sugar
1 tsp minced garlic
1/2 tsp onion salt
1/2 tsp cumin
1/2 tsp red pepper (more or less, to your taste)

Steps:

  • 1. JUST A NOTE, re: the peanut butter ... most recipes for Satay call for creamy peanut butter. I only had the chunky, so that's what I used. I made up the marinade, microwaved it just a bit so it was soft enough to be "pourable", then strained it thru a wire mesh strainer. Keep the peanuts that you strain out. Set aside.
  • 2. Using a sharp knife or heavy-duty cooking shears, cut the chicken breasts into about 1/4" thick strips. Lay them out onto a cutting board, cover them w/ waxed paper or plastic wrap, and pound them with your meat mallet very lightly, just to tenderize them a bit. Set strips aside while making the marinade.
  • 3. MARINADE: mix all marinade ingredients together with a whisk. Put in the microwave for about 30 second intervals to 'soften' and smooth out the PB and make the mixture more liquid. Don't get it too hot! Just enough to make it more malleable and smooth out the chunks in the PB. [Note: this is the point at which I strained the peanuts out of the chunky peanut butter, after it was liquid-y and pourable thru a strainer).
  • 4. Take your tenderized chicken from the cutting board, and put it into the marinade for at least an hour. After meat has marinated for at least an hour, divide meat strips evenly and string onto four long skewers. After removing the chicken from the marinade, the marinade will have the chicken bacteria in it ... so after removing the chicken, bring the marinade to boil in a pan [to kill the bacteria], so you can use this for extra dipping sauce. At this point, I added the peanuts back to the sauce as I cooked it, and it was nice to have that extra texture.
  • 5. Place loaded skewers on a foil-lined pan, and broil for several minutes on each side. Watch them closely, as the brown sugar WILL cause them to burn! After flipping them over, baste them with the re-cooked marinade/dipping sauce. I did this several times, to get a nice build-up of the satay on the chicken.
  • 6. Serve with rice and a nice steamed vegetable, with some extra satay on the side for dipping, if preferred.
  • 7. These were SO TENDER, and very flavorful. If you like them spicy, you might want to kick up the cumin and/or the red pepper.

GRILLED CHICKEN SKEWERS WITH PEANUT SAUCE



Grilled Chicken Skewers with Peanut Sauce image

Peanut sauce provides a simple addition to grilled chicken served with rice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 12

8 bamboo skewers (8 inches long)
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup teriyaki marinade and sauce (from 15-oz bottle)
1 cup uncooked instant brown rice
1 1/4 cups water
1/4 cup creamy peanut butter
1 tablespoon chopped fresh cilantro
3 tablespoons teriyaki marinade and sauce (from 15-oz bottle)
1 tablespoon lime juice
1/4 teaspoon red pepper sauce
4 medium green onions, chopped (1/4 cup)
2 cloves garlic, finely chopped

Steps:

  • Soak bamboo skewers in water at least 30 minutes before using to prevent burning. In medium bowl, mix chicken and 1/4 cup teriyaki marinade. Cover; refrigerate 30 to 60 minutes to marinate.
  • Meanwhile, heat coals or gas grill for direct heat. In small bowl, stir all sauce ingredients until blended; set aside.
  • Remove chicken from marinade; discard marinade. Thread chicken on skewers. Place skewers on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until chicken is no longer pink in center.
  • Meanwhile, cook rice in water as directed on package, omitting butter and salt. Sprinkle chicken with additional chopped fresh cilantro if desired. Serve with sauce and rice.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 70 mg, Fat 2, Fiber 6 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 4 g, TransFat 0 g

PEANUT MISO CHICKEN SKEWERS



Peanut Miso Chicken Skewers image

for asian forum tag game You will need to soak 16 bamboo skewers in cold water for 15 minutes for this recipe.

Provided by Sonya01

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1 stalk lemongrass, pale section only, finely chopped
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/4 teaspoon chili powder
4 (200 g) single chicken breast fillets, thinly sliced across the grain
2 lebanese cucumbers, ends trimmed, thinly sliced
1/4 cup fresh coriander leaves
steamed cooked jasmine rice, to serve
lime wedge, to serve
16 bamboo skewers
1 teaspoon peanut oil
1 brown onion, halved, finely chopped
1 stalk lemongrass, pale section only, finely chopped
2 teaspoons finely grated fresh ginger
150 g unsalted dry roasted peanuts, finely chopped
2 (140 ml) cans coconut milk
1 tablespoon miso
1 1/2 tablespoons finely chopped dark palm sugar
2 teaspoons soy sauce

Steps:

  • Combine the lemon grass, coriander, turmeric and chilli powder in a glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 30 minutes to develop the flavours.
  • Meanwhile, to make the satay miso sauce, heat the oil in a frying pan over medium heat. Add the onion and cook, stirring, for 10 minutes or until golden. Add the lemon grass and ginger and cook, stirring, for 1 minute or until aromatic. Add the peanuts, coconut milk, miso, palm sugar and soy sauce and bring to the boil. Reduce heat to low and cook, stirring, for 5 minutes or until the sauce thickens slightly.
  • Preheat a barbecue grill or chargrill pan on high. Thread the chicken pieces evenly onto the skewers. Cook on grill for 2-3 minutes each side or until golden brown and cooked through.
  • Arrange the cucumber and coriander on serving plates and top with chicken skewers. Serve with satay miso sauce, steamed rice and lime wedges.

Nutrition Facts : Calories 669, Fat 41.5, SaturatedFat 17.5, Cholesterol 128, Sodium 575.1, Carbohydrate 26.7, Fiber 5.5, Sugar 8.8, Protein 52.7

TROPICAL CHICKEN ON SUGARCANE SKEWERS WITH PEANUT-PLANTAIN DIPPING SAUCE



Tropical Chicken on Sugarcane Skewers with Peanut-Plantain Dipping Sauce image

You may use canned or fresh sugarcane in this recipe. If using fresh sugarcane, use a paring knife to peel and carefully slice stalks lengthwise into skewers 4 to 6 inches long. For canned sugarcane, cut each cylinder lengthwise into 6 to 8 pieces. You will need 36 skewers for this recipe; wooden or bamboo skewers may also be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 3 dozen

Number Of Ingredients 14

1/2 cup dark rum
1/2 teaspoon ground allspice
1 cup store-bought pineapple juice
1 cup freshly squeezed orange juice (3 to 4 oranges)
2 scotch bonnet or other small hot fresh chili peppers, seeds and ribs removed, minced
2 tablespoons packed dark-brown sugar
1 tablespoon lemon juice
1/2 cup peanut oil
1 1/2 skinless, boneless chicken breasts, cut into 1 1/4-inch pieces
1 unripe papaya, cut into 1 1/4-inch pieces
1 unripe mango, cut into 1 1/4-inch pieces
1 unripe pineapple, cut into 1 1/4-inch pieces
2 firm avocados, cut into 1 1/4-inch pieces
1 very ripe plantain, sliced

Steps:

  • In a medium saucepan, combine rum, allspice, pineapple juice, orange juice, peppers, brown sugar, lemon juice, and peanut oil. Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1 1/4 cups, 25 to 35 minutes. Remove from heat and cool. (The marinade may be kept, tightly covered, in the refrigerator for 1 day.) Place half of this marinade in the bowl of a food processor. Divide remaining marinade between 2 nonreactive baking dishes; set aside.
  • Arrange 1 piece of chicken on a skewer with 2 pieces of fruit, with the exception of the plantain. Alternate papaya, mango, pineapple, and avocado with chicken on skewers, until all ingredients are used. Transfer skewers to the prepared baking dishes, turning to coat. Cover with plastic wrap, and refrigerate for 30 minutes.
  • Heat a grill pan on the stove over medium heat, or prepare an outdoor grill. Meanwhile, add plantain to marinade in the food processor. Process until smooth. Transfer to a serving bowl, and set aside.
  • Remove skewers from marinade, and place on heated grill, in batches if necessary. Baste with remaining marinade during first half of the cooking process. Cook until chicken is cooked through, 5 to 7 minutes per side. Serve on a platter with the reserved sauce.

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