Best 4 Spicy Chicken Satays With Herbs And Vegetables Recipes

Spicy chicken satay is a flavorful and aromatic dish that combines the bold flavors of spicy marinated chicken, grilled to perfection, with the refreshing crunch of fresh vegetables and herbs. The marinade, made with a blend of spices, herbs, and aromatics, infuses the chicken with a tantalizing depth of flavor, while the grilling process imparts a smoky char that complements the spicy marinade. The addition of fresh vegetables and herbs, such as bell peppers, onions, and cilantro, creates a vibrant and colorful dish that is sure to tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON HERBED CHICKEN SATAY

Lemon Herbed Chicken Satay image

This is one of my favorite recipes for the grill. Serve with fresh fruit and all your favorite summer salads. Leftovers make a wonderful chicken salad.

Provided by Debster

Categories Chicken

Time P1D

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless skinless chicken breasts
1 lemon, juice of
1 tablespoon peanut oil
2 tablespoons brown sugar
2 tablespoons soy sauce
2 cloves garlic, finely chopped
1/2 Spanish onion, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon freshly grated ginger
salt & freshly ground black pepper

Steps:

Remove any fat or gristle from the chicken.
Cut the chicken on the bias into 1/4-inch-thick slices.
Place the slices in a glass baking dish.
In a bowl, stir together the lemon juice, oil, brown sugar, soy sauce, garlic, onion, cumin, coriander, ginger, and salt and freshly ground black pepper.
Pour the marinade over the chicken, turning it in the sauce until it is well coated.
Cover the dish with plastic wrap and refrigerate at least 8 hours or preferably overnight.
Soak 8 10-inch bamboo skewers in cold water for 20 minutes.
Thread the chicken pieces over the skewer, pushing the meat up so that you can fit 2 to 3 pieces on each.
Carefully place the skewers on a grill grid that has been sprayed with a vegetable spray and cook through.
Arrange the skewers on a platter and serve chicken at once.

Nutrition Facts : Calories 329.9, Fat 6.5, SaturatedFat 1.4, Cholesterol 131.7, Sodium 655.2, Carbohydrate 11.6, Fiber 0.8, Sugar 7.7, Protein 53.9

SWEET AND SPICY CHICKEN SATAY

Sweet and Spicy Chicken Satay image

A great mix of heat and sweet! Chicken skewers marinated and grilled to tender, juicy perfection. Enjoy with a peanut sauce, honey, or even plain!

Provided by SHANLEI

Categories World Cuisine Recipes Asian

Time 1h46m

Yield 4

Number Of Ingredients 6

Ingredients

½ 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

Steps:

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.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 23.4 g, Cholesterol 110 mg, Fat 7.4 g, Protein 39.2 g, SaturatedFat 3.3 g, Sodium 722.5 mg, Sugar 23 g

CHICKEN SATAY

Chicken satay image

This recipe is part of Food Editor Barney's 'cooking with kids' series. Here, Barney and his daughter Maisie make chicken skewers with peanut sauce

Provided by Barney Desmazery

Categories Main course

Time 40m

Yield Makes 12

Number Of Ingredients 16

Ingredients

small piece ginger
2 garlic cloves
zest and juice 1 lime
1 tsp clear honey
1 tbsp soy sauce
1 tbsp mild curry powder
3 tbsp smooth peanut butter
500g pack skinless chicken breast fillets
165ml can coconut milk
1 tsp vegetable oil
cooked rice and lime wedges, to serve
1 cucumber
2 tbsp white wine vinegar
1 tbsp golden caster sugar
sweet chilli sauce (optional)
bunch coriander leaves picked (optional)

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.

Nutrition Facts : Calories 117 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium

CHICKEN SATAY WITH HOMEMADE PEANUT SAUCE

Chicken Satay with Homemade Peanut Sauce image

This simply marinated chicken tastes just delicious, especially when paired with this spicy peanut sauce for dipping or basting. Fish sauce STINKS, do not let this stop you, the end result is a beautiful flavor!

Provided by HANZOtheRAZOR

Categories World Cuisine Recipes Asian

Time 1h36m

Yield 4

Number Of Ingredients 16

Ingredients

1 pound skinless, boneless chicken thighs, cut into 1/2 inch strips
1 clove garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon fish sauce
2 teaspoons peanut oil
4 shallots, minced
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
2 small red chile peppers, seeded and minced
½ cup crunchy peanut butter
1 ¾ cups coconut milk
2 teaspoons soy sauce
2 teaspoons brown sugar
1 ½ tablespoons fish sauce
1 ½ tablespoons lime juice
12 wooden skewers, soaked in water for 1 hour

Steps:

Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour.
While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm.
Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers.
Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.

Nutrition Facts : Calories 619.3 calories, Carbohydrate 23.3 g, Cholesterol 70.1 mg, Fat 47.7 g, Fiber 4.3 g, Protein 31.1 g, SaturatedFat 24 g, Sodium 1076.1 mg, Sugar 7.6 g

Tips:

For a more flavorful marinade, use a combination of soy sauce, rice vinegar, garlic, ginger, and sesame oil.
If you don't have bamboo skewers, you can use metal skewers or wooden skewers that have been soaked in water for at least 30 minutes.
To prevent the chicken from drying out, cook it over medium heat and baste it with the marinade every few minutes.
The vegetables can be cooked in a variety of ways. You can grill them, roast them, or stir-fry them.
Serve the chicken satay with a dipping sauce made from peanut butter, soy sauce, rice vinegar, and chili sauce.

Conclusion:

Spicy chicken satay is a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. The chicken is marinated in a flavorful mixture of soy sauce, rice vinegar, garlic, ginger, and sesame oil, then grilled or roasted until cooked through. The vegetables can be cooked in a variety of ways, but grilling or roasting them is a good option. Serve the chicken satay with a dipping sauce made from peanut butter, soy sauce, rice vinegar, and chili sauce.