Italian Chicken Satay Skewers With Olives Recipes

FAST EASY OVEN CHICKEN SATAY

Steps:

• Preheat your oven to 425 degrees F. The high heat of the oven will cook the chicken fast, and it won't be dried out either, covered in the delicious sauce.  Line your baking sheet with foil. If you are using wooden skewers like the ones pictured, you can soak the skewers in water for 10 to 30 minutes, but this is more necessary for the grill than the oven. Lay the chicken out on a cutting board and cut into strips horizontally. Insert all the skewers vertically from the bottom, moving across so that you get all the chicken onto skewers (see the photo in the post). Then cut the chicken vertically, and you will have cubes of chicken on each skewer (see the photo in the post). Repeat until all the chicken breasts are cubed on your skewers (I have also used metal BBQ skewers as they tend to be longer and don't burn). Lay the skewers on a plate. To make the sauce ingredients, in a food processor, blend the peanut butter, coconut milk, garlic, ginger, red chili paste, curry powder, sugar, salt, soy sauce, and lime juice. Reserve ½ the marinade in a small bowl for dipping sauce; pour the remaining marinade over the chicken skewers, making sure all the chicken is coated. Arrange the skewers on the baking sheet so that their ends rest on the edges of the baking sheet, allowing the chicken to be "suspended". You can use a foil-lined pan if you like for even faster, easier cleanup. Bake the chicken skewers for 12-15 minutes or until cooked through. Once the chicken is cooked, serve over the jasmine rice with the reserved marinade for dipping. Garnish the chicken with the chopped peanuts, lime wedge, and cilantro.

CHICKEN SATAY SKEWERS RECIPE BY TASTY

Steps:

• In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
• Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
• Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
• With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
• Serve the chicken skewers with the sauce on the side.
• Enjoy!

GRILLED LEMON CHICKEN SKEWERS WITH SATAY DIP

Steps:

• Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
• Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.
• 1 tablespoon good olive oil
• 1 tablespoon dark sesame oil
• 2/3 cup small-diced red onion (1 small onion)
• 1 1/2 teaspoons minced garlic (2 cloves)
• 1 1/2 teaspoons minced fresh ginger root
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons good red wine vinegar
• 1/4 cup light brown sugar, packed
• 2 tablespoons soy sauce
• 1/2 cup smooth peanut butter
• 1/4 cup ketchup
• 2 tablespoons dry sherry
• 1 1/2 teaspoons freshly squeezed lime juice
• Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
• Yield: 1 1/2 cups

ITALIAN CHICKEN SATAY (SKEWERS) WITH OLIVES

Steps:

• Combine and mix marinade ingredients.
• Cut Chicken Breasts across grain into 1/4 inch strips.
• Marinade chicken strips for 4-12 hours in the fridge.
• Weave chicken strips onto skewers interlacing with olives.
• Broil or grill for about 10 minutes basting with remaining marinade.
• Garnish with rosemary and serve warm.