A Simple Chicken Satay Recipes

CHICKEN SATAY

Steps:

• Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
• Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
• Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
• Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
• If you're using a barbecue, get it going 1 hour before you want to cook. If you're using a griddle pan, cut your wooden skewers to fit and preheat the pan.
• Get a garnish plate together - drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
• When you're ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
• Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side - heavenly.

CHICKEN SATAY (THE BEST RECIPE!)

Steps:

• Cut the chicken meat into small cubes. Set aside.
• Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
• For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
• Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
• Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

CHICKEN SATAY

Steps:

• In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
• Preheat a grill to high heat.
• Weave the chicken onto skewers, then grill for 5 minutes per side.

EASY CHICKEN SATAY

Steps:

• Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
• Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
• Preheat a grill for medium-high heat.
• Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

CHICKEN SATAY

Steps:

• Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
• If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
• Place the chicken strips in a plastic freezer bag.
• Add all the marinating ingredients and gently toss until well mixed.
• Let the chicken marinate in the fridge for at least 2 to 24 hours.
• When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
• Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
• Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.
• The satays are done when they have turned golden brown and crispy along the edges.
• Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.

SIMPLE SINGAPORE CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Slice chicken breasts lengthwise into long narrow strips.
• Combine remaining ingredients in a food processor. Marinate chicken strips in this marinade for 8 hours or overnight.
• Combine all ingredients for Peanut Sauce in a food processor or blender and process until smooth. Add a little water, if necessary to thin it. Set aside.
• Soak bamboo skewers in water for 2-3 hours or more.
• Thread chicken strips on to skewers. Grill over medium-high heat for 2 - 3 minutes on each side. If not cooked through, lower heat and grill 3 minutes longer until fully cooked.
• Serve chicken satay hot with sliced cucumbers, red onions, and peanut sauce for dipping.

EASY SATAY SAUCE RECIPE

Steps:

• Place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan
• Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.
• Transfer the sauce to a serving dish and sprinkle with sesame seeds, chopped peanuts, chilli flakes and fresh coriander before serving.

CHICKEN SATAY

Steps:

• KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
• Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
• Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
• Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
• 'Sew' the chicken onto the skewers. The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
• Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
• Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
• Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.

MALAYSIAN CHICKEN SATAY RECIPE

Steps:

• Cut the chicken meat into bite-size pieces of 1.5 cm cubes.
• Cut some chicken skin into small pieces for later use.
• Add Marinade (A) with the chicken
• Cut the ingredients in Marinade (B)into small pieces and blend with the vegetable oil until it becomes a paste. Combine with the chicken.
• Marinate it for at least three hours before grilling, or better for at least 24 hours if time is permitted.
• Soak the wood skewers in water for half a before using them.
• Pierce the skewer through the chicken meat, alternate with a piece of chicken skin that you reserved earlier. Leave a small gap between each piece of meat.
• Grill over a small flame until the satay turns golden brown with some char marks.

A SIMPLE CHICKEN SATAY

Steps:

• In a food processor, blend all ingredients, except chicken, until smooth.
• Marinate chicken pieces in the mixture for at least 2 hours-- I usually cover and leave in the fridge overnight.
• Uncover and bake at 350*F for 30 to 45 minutes, basting every now and then.
• Serves 4.

EASY CHICKEN SATAY RECIPE

Steps:

• Add everything except for the chicken to a food processor or a blender and process or blend until smooth. Set aside.
• Prepare the chicken removing and skin or bones and cut into small ½" pieces and add to a large bowl.
• Add the marinade onto the chicken and optionally season with salt and pepper. Mix everything together completely. Cover and keep in the refrigerator for at least 4 hours or up to 24 hours.
• When you are ready to cook, preheat the oven to high heat (450° to 550°) and soak some wooden skewers in water for 20 minutes so they do not catch on fire while grilling.
• Next, skewer the chicken leaving about 3" at the bottom of the skewer to make it easy to hold and eat. I got 12 8" skewers.
• Place the chicken on the grill and cook for 3-4 minutes per side or until browned and cooked throughout.
• Optionally garnish with chopped fresh cilantro and serve with peanut sauce.

EASY CHICKEN SATAY RECIPE

Steps:

• Cut the chicken into small cubes, around 1/2 inches thick and 3-4 inches long. Mix all the ingredients, add the chicken and let it sit and marinate for 1-12 hours.
• Soak the bamboo sticks in water for at least 30 minutes before using them to help prevent burning on the grill.
• Thread the meat on the skewers, and save the marinating sauce from brushing on when flipping the meat on the grill.
• Have a grilling set ready on the side. These are must-haves to help with the ease of grilling; tong, grilling brush, a small bowl of oil, paper towels, and a plate for the finished skewers.
• Lightly brush some cooking oil on the meat before placing it on the grill to help prevent the meat from burning and sticking to the grates.
• Cook the meat for 3-4 minutes on each side or until the chicken is done. Brush on the marinating sauce before flipping over for extra seasoning. Be careful not to cook too long, or the meat will burn and dry. Serve warm with Thai cucumber salad for satay and the 5-minute authentic Thai satay sauce. Enjoy!