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SATAY CHICKEN SKEWERS

SAYTAY CHICKEN SKEWERS-9713

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DELICIOUS

Description

This is one of those appetizers that is always a huge crowd pleaser…. The most tender, succulent, moist Chicken on the planet and the grill give them the most incredible charred flavor.

And don’t even get me started on the nutty dipping sauce. It’s basically equivalent to a drug. Simply sublime and totally addictive.

You can also just serve the thighs whole as a main meal alongside some chow mein noodles tossed with sesame oil, chopped cucumbers, diced red peppers, avo and spring onions.

Sooooooooo good

xxx Chef MM

SATAY CHICKEN SKEWERS






US (Imperial)


Print Ingredients

FOR THE CHICKEN
12 boneless skinless chicken thighs
36 small bamboo/wooden cocktail skewers
Fresh cilantro – for garnish

FOR THE MARINADE
¼ cup honey
¼ cup mustard
¼ cup sweet chilli sauce
2 TBS balsamic vinegar
1 tsp ginger
1 tsp cumin
Coarse salt and black pepper

FOR THE SAUCE
½ cup smooth cashew, peanut or almond butter
3 TBS soy sauce
1 tsp chilli paste
2 limes, juiced
¼ cup hot water
¼ cup chopped cashews or peanuts - for garnish



Instructions

Combine ingredients for the marinade in a zip lock bag. Place the chicken strips in the bag. Marinade and refrigerate overnight.

Bring the chicken to room temperature. Preheat the grill.

Brush and oil the grill to clean it. Turn the grill to medium heat. Add the chicken thighs and grill for 8 minutes. Flip and grill for an additional 8 minutes. Check the chicken is cooked through.

Cool the thighs and cut each thigh into 3 pieces. Thread these onto mini bamboo cocktail skewers.

FOR THE NUTTY SAUCE - Combine ingredients in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin the sauce out (you may not need all of it). Pour the sauce into a serving bowl and garnish with chopped cashews and cilantro.

Place the sauce in the center of the platter. Surround with the skewers and garnish with cilantro leaves.

SERVES 12 as an appetizer OR 4-6 as a main





EU (Metric)


Print Ingredients

FOR THE CHICKEN
12 boneless skinless chicken thighs
36 small bamboo/wooden cocktail skewers
Fresh cilantro – for garnish

FOR THE MARINADE
¼ cup honey
¼ cup mustard
¼ cup sweet chilli sauce
2 TBS balsamic vinegar
1 tsp ginger
1 tsp cumin
Coarse salt and black pepper

FOR THE SAUCE
½ cup smooth cashew, peanut or almond butter
3 TBS soy sauce
1 tsp chilli paste
2 limes, juiced
¼ cup hot water
¼ cup chopped cashews or peanuts - for garnish



Instructions

Combine ingredients for the marinade in a zip lock bag. Place the chicken strips in the bag. Marinade and refrigerate overnight.

Bring the chicken to room temperature. Preheat the grill.

Brush and oil the grill to clean it. Turn the grill to medium heat. Add the chicken thighs and grill for 8 minutes. Flip and grill for an additional 8 minutes. Check the chicken is cooked through.

Cool the thighs and cut each thigh into 3 pieces. Thread these onto mini bamboo cocktail skewers.

FOR THE NUTTY SAUCE - Combine ingredients in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin the sauce out (you may not need all of it). Pour the sauce into a serving bowl and garnish with chopped cashews and cilantro.

Place the sauce in the center of the platter. Surround with the skewers and garnish with cilantro leaves.

SERVES 12 as an appetizer OR 4-6 as a main




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