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
SESAME CHICKEN WITH CREAMY SATAY SAUCE
These exotic skewers are surprisingly simple to make but taste like they came from an Asian restaurant. Before grilling, marinate the chicken strips in a sesame salad dressing. -Kathi Jones-DelMonte, Rochester, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Pour salad dressing into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight., Drain and discard marinade. Thread chicken onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill skewers, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until no longer pink, turning once., Meanwhile, in a small bowl, combine the cream cheese, coconut milk, peanut butter, lime juice, soy sauce and pepper flakes; sprinkle with cilantro. Serve chicken with sauce.
Nutrition Facts : Calories 356 calories, Fat 22g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 692mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 30g protein.
GINGER GRILLED CHICKEN SATAY
This grilled chicken marinated in a ginger-soy glaze is perfect for your next party!
Provided by Aleka Shunk
Categories Meat and Poultry Recipes Chicken
Time 2h35m
Yield 4
Number Of Ingredients 9
Steps:
- Slice chicken in half lengthwise to get thin pieces. Prick lightly using a fork or a knife to help tenderize.
- Combine soy sauce, brown sugar, ginger, fish sauce, and lime juice in a large bowl, resealable plastic container, or large zip-top bag. Add chicken tenders, making sure marinade fully covers chicken. Cover and chill in the refrigerator for at least 2 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and thread onto metal skewers.
- Meanwhile, add marinade to a small saucepan with cornstarch and bring to a boil. Boil until thickened, 3 to 4 minutes. Turn off heat and transfer sauce to a small bowl for dipping.
- Grill skewers on the preheated grill until no longer pink in the centers, about 5 minutes per side. Garnish with scallion and serve with sauce on the side.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 34 g, Cholesterol 64.6 mg, Fat 2.8 g, Fiber 0.9 g, Protein 26 g, SaturatedFat 0.8 g, Sodium 2051.7 mg, Sugar 27.8 g
GRILLED CHICKEN BREASTS WITH SATAY SAUCE
Make and share this Grilled Chicken Breasts With Satay Sauce recipe from Food.com.
Provided by Dani9102
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 5 ingredients in a bowl. Rub spice mixture evenly over chicken. Heat a grill pan over medium-high. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes. Cut into slices.
- Combine peanut butter and next 6 ingredients (through garlic) in a bowl, stirring with a whisk. Spoon. Peanut butter mixture over chicken. Sprinkle with cilantro.
Nutrition Facts : Calories 266.9, Fat 18.4, SaturatedFat 3.9, Cholesterol 46.4, Sodium 455.7, Carbohydrate 7, Fiber 1.4, Sugar 4.1, Protein 19.5
CHICKEN BREAST SATAY
Provided by Craig Claiborne
Categories dinner, appetizer
Time 2h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Put 30 to 36 wooden skewers in bowl or other container and add cold water to cover. Let soak one hour or longer.
- Preheat charcoal grill or kitchen broiler.
- Cut chicken meat into 1/2-inch cubes. There should be about 2 1/2 cups. Put cubes in a bowl.
- Sprinkle chicken with coriander, cumin, fennel, pepper and turmeric. Set aside.
- Put pieces of fresh lemon grass or lemon grass powder, shallots, garlic and water in the container of an electric blender and blend thoroughly.
- Pour and scrape this mixture over the chicken and mix together with the fingers. Add sugar, salt and Worcestershire sauce and blend. Set aside for one hour.
- Add one tablespoon of the oil and blend well.
- Drain skewers and thread 4 to 6 pieces of chicken, arranging them quite close together, on each skewer.
- Blend remaining 2 tablespoons oil and coconut cream or milk.
- Arrange skewered chicken on charcoal grill or under broiler. Cook 4 to 6 minutes, depending on whether the chicken is to be medium cooked or well done. Turn skewers so that the pieces cook evenly. As chicken cooks, brush generously with oil-coconut oil mixture. Serve with satay sauce as a dip. Serve neatly trimmed pieces of onion and cucumber on the side as accompaniment.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 291 milligrams, Sugar 5 grams, TransFat 0 grams
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- In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
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