CHICKEN PEANUT BUTTER SATAY SKEWERS
I sort of made this up, as I was contemplating what to do w/ some chicken, and didn't feel like making my African Chicken Peanut Butter Stew. I did some research on another website, picked and chose the things I wanted in it, and this is what I came up with.
Provided by Terrie Hoelscher
Categories Poultry Appetizers
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. JUST A NOTE, re: the peanut butter ... most recipes for Satay call for creamy peanut butter. I only had the chunky, so that's what I used. I made up the marinade, microwaved it just a bit so it was soft enough to be "pourable", then strained it thru a wire mesh strainer. Keep the peanuts that you strain out. Set aside.
- 2. Using a sharp knife or heavy-duty cooking shears, cut the chicken breasts into about 1/4" thick strips. Lay them out onto a cutting board, cover them w/ waxed paper or plastic wrap, and pound them with your meat mallet very lightly, just to tenderize them a bit. Set strips aside while making the marinade.
- 3. MARINADE: mix all marinade ingredients together with a whisk. Put in the microwave for about 30 second intervals to 'soften' and smooth out the PB and make the mixture more liquid. Don't get it too hot! Just enough to make it more malleable and smooth out the chunks in the PB. [Note: this is the point at which I strained the peanuts out of the chunky peanut butter, after it was liquid-y and pourable thru a strainer).
- 4. Take your tenderized chicken from the cutting board, and put it into the marinade for at least an hour. After meat has marinated for at least an hour, divide meat strips evenly and string onto four long skewers. After removing the chicken from the marinade, the marinade will have the chicken bacteria in it ... so after removing the chicken, bring the marinade to boil in a pan [to kill the bacteria], so you can use this for extra dipping sauce. At this point, I added the peanuts back to the sauce as I cooked it, and it was nice to have that extra texture.
- 5. Place loaded skewers on a foil-lined pan, and broil for several minutes on each side. Watch them closely, as the brown sugar WILL cause them to burn! After flipping them over, baste them with the re-cooked marinade/dipping sauce. I did this several times, to get a nice build-up of the satay on the chicken.
- 6. Serve with rice and a nice steamed vegetable, with some extra satay on the side for dipping, if preferred.
- 7. These were SO TENDER, and very flavorful. If you like them spicy, you might want to kick up the cumin and/or the red pepper.
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Jackie Zhu
[email protected]These skewers were a bit too sweet for my taste, but they were still good. The peanut butter sauce was a bit too thick and the chicken was a bit overcooked. I would still recommend these skewers, but I would make a few changes next time.
inkingsmusic
[email protected]I was a bit hesitant to try these skewers because I'm not a big fan of peanut butter, but I'm so glad I did! The peanut butter sauce was actually really good and the chicken was cooked perfectly. I will definitely be making these again.
Samir Baloch
[email protected]These skewers were so easy to make and they were so flavorful! The peanut butter sauce was the perfect complement to the chicken. I will definitely be making these again.
Ma Anu
[email protected]I made these skewers for dinner last night and they were delicious! The peanut butter sauce was easy to make and the chicken was cooked perfectly. I will definitely be making these again.
Liaquat Albaloshi
[email protected]These skewers were a hit at my party! The peanut butter sauce was the perfect balance of sweet and savory, and the chicken was cooked to perfection. I will definitely be making these again.