Marty's Thai Chicken Satay

Marty's Thai Chicken Satay
Chicken Satay Recipe Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 teaspoons tamarind paste
• 1 stalk lemon grass, chopped
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon lime juice
• 1 teaspoon muscovado sugar
• 1/2 teaspoon chili powder
• 2 pounds skinless, boneless chicken breast, cut into strips
• 20 wooden skewers, soaked in water for 30 minutes
• 2 tablespoons crunchy peanut butter
• 2 tablespoons chopped peanuts
• 1 (14 ounce) can coconut milk
• 2 teaspoons red Thai curry paste
• 1 tablespoon fish sauce
• 1 teaspoon tomato paste
• 1 tablespoon brown sugar

Chicken Satay Recipe Instructions:

Place vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.
Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.

INDONESIAN SATAY RECIPE

INDONESIAN SATAY RECIPE
Chicken Satay Recipe Ingredients :

• 1/2 c. teriyaki or soy sauce
• 3 tbsp. sugar
• 1 tbsp. vinegar
• 2 tsp. ground cumin
• 1/8-1/4 tsp. cayenne pepper
• 2 cloves garlic, minced
• 1 lb. cubed pork or chicken
• 2 tbsp. peanut butter
• 1/2 c. water

Chicken Satay Recipe Instructions :
Mix first 6 ingredients, pour over meat cubes and marinate 1/2 hour or more. Put cubes on skewers and grill or broil until done. While grilling, mix the leftover marinade with water and peanut butter; cook a couple of minutes. Serve sauce with meat as a dip. Serve satay over cooked rice.

INDONESIAN SATAY RECIPE

INDONESIAN SATAY RECIPE
Chicken Satay Recipe Ingredients :

• 1/2 c. teriyaki or soy sauce
• 3 tbsp. sugar
• 1 tbsp. vinegar
• 2 tsp. ground cumin
• 1/8-1/4 tsp. cayenne pepper
• 2 cloves garlic, minced
• 1 lb. cubed pork or chicken
• 2 tbsp. peanut butter
• 1/2 c. water

Chicken Satay Recipe Instructions :
Mix first 6 ingredients, pour over meat cubes and marinate 1/2 hour or more. Put cubes on skewers and grill or broil until done. While grilling, mix the leftover marinade with water and peanut butter; cook a couple of minutes. Serve sauce with meat as a dip. Serve satay over cooked rice.

THAI CHICKEN SATAY RECIPE

THAI CHICKEN SATAY RECIPE

Chicken Satay Recipe Ingredients :

• 2 lbs. white meat chicken, cut in 1" strips
• Sm. bamboo satay sticks

MARINADE:

• 2 cloves garlic
• 1 tbsp. curry powder
• 1 tsp. coriander powder
• 1 tsp. salt
• 1 tsp. butter
• 3 tbsp. light cream
• 1/2 c. coconut milk

SAUCE:

• 1 tbsp. sugar
• 2 tbsp. peanut butter
• 1 1/2 c. coconut milk or cream
• 1 tsp. lemon juice
• 1/2 tbsp. curry powder
• Dash chili hot sauce

Chicken Satay Recipe Instructions :
Mix marinade ingredients. Add chicken to mixture. Marinate at least two hours.

Thread chicken pieces on one end of satay sticks. Broil or much better, barbecue, baste with marinade. Serve with peanut sauce for dipping.

SAUCE: Mix ingredients together. Should have a sweet/hot peanut taste.

Sweet and Spicy Chicken Satay

Sweet and Spicy Chicken Satay
Chicken Satay Recipe Ingredients

• 1/2 cup sweetened condensed milk
• 3 tablespoons teriyaki sauce
• 1 tablespoon vinegar
• 1 tablespoon red curry paste
• 3 large skinless, boneless chicken breast halves - cut into thin strips
• 16 bamboo skewers, soaked in water for 20 minutes

Chicken Satay Recipe Instructions :
In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade.
Grill or broil chicken for 3 minutes per side, or until cooked through...enjoy the satay !
chicken-in-satay-sauce

CHICKEN IN SATAY SAUCE

CHICKEN IN SATAY SAUCE
CHICKEN SATAY RECIPE INGREDIENTS

• 4 boned, cubed chicken breasts
• 1 (4 oz.) can Thai Satay sauce
• 1 (14 oz.) can coconut milk
• 1 tbsp. red curry paste
• 1 c. rice (raw)

CHICKEN SATAY RECIPE INSTRUCTIONS
Place chicken in wok with coconut milk. Gently simmer until chicken is tender. Remove chicken from wok with slotted spoon; add Satay sauce and curry paste to coconut milk and stir.
Cook for approximately 5 minutes and return chicken to sauce. Heat thoroughly and serve over cooked rice...enjoy the satay !
thai-chicken-satay-skewers

THAI CHICKEN SATAY SKEWERS

THAI CHICKEN SATAY SKEWERS
A great chicken satay recipe to try !

Chicken Satay Recipe INGREDIENTS

• 1 pound boneless skinless chicken breast halves
• 1/3 cup soy sauce
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon grated gingerroot
• 3/4 teaspoon red pepper flakes
• 2 tablespoons water
• 3/4 cup canned unsweetened coconut milk
• 1 tablespoon creamy peanut butter
• 4 green onions with tops, cut into 1-inch pieces

Chicken Satay Recipe INSTRUCTIONS
1. Cut chicken crosswise into 3/8-inch-wide strips; place in shallow glass dish.

2. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Reserve 3 tablespoons mixture; cover and refrigerate. Add water to remaining mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.

3. Soak 8 (10- to 12-inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking.

4. Meanwhile, for peanut sauce, combine coconut milk, 3 tablespoons reserved soy sauce mixture and peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes or until sauce thickens. Keep warm.

5. Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces. Brush chicken and onions with reserved marinade. Discard remaining marinade.

6. Place skewers on grid. Grill skewers on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time. The chicken satay recipe is ready to serve with warm peanut sauce for dipping...nice..! Enjoy it !
indonesian-chicken-satay recipe