Chicken Satay Skewers with Peanut Sauce
These flavorful chicken satay skewers are marinated in a blend of aromatic spices and grilled to perfection. Served with a rich and creamy peanut dipping sauce, they make a delightful appetizer.
En original opskrift af Forkin
- Tid i alt
- 1 t. 45 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 569 kcal
Allergenoplysninger: kan indeholde gluten, mælk, nødder, jordnødder, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
chicken
- 500 gchicken breast, cut into 1-inch pieces
marinade
- 30 gshallot, chopped
- 2 fedgarlic, minced
- 1 spsk.ginger, grated
- 1 tsk.turmeric powder
- 1 tsk.coriander powder
- 0,5 tsk.cumin powder
- 1 spsk.brown sugar
- 1 spsk.soy sauce
- 2 spsk.coconut milk
- 1 spsk.vegetable oil
peanut sauce
- 0,5 koppeanut butter, creamy
- 0,5 kopcoconut milk
- 1 spsk.lime juice
- 1 spsk.soy sauce
- 1 tsk.brown sugar
- 1 tsk.chili garlic sauce
- 0,25 kopwater
garnish
- 0,5 stk.cucumber, sliced(valgfrit)
- 0,25 stk.red onion, sliced(valgfrit)
Udstyr
grill · tongs · food processor · large bowl · small saucepan
Fremgangsmåde
Trin for trin
- 1
Soak the bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
Kokkens note: Soaking skewers is crucial for even cooking and preventing charring.
- 2
In a food processor, combine the shallot, garlic, ginger, turmeric powder, coriander powder, cumin powder, brown sugar, soy sauce, and coconut milk for the marinade.
Ca. 2 min.
Kokkens note: Ensure the marinade ingredients are well blended for maximum flavor.
- 3
Process until a smooth paste forms, scraping down the sides as needed.
Ca. 1 min.
- 4
Place the chicken pieces in a large bowl and pour the marinade over them.
Ca. 1 min.
- 5
Toss to ensure all chicken pieces are evenly coated.
Ca. 1 min.
- 6
Cover the bowl and refrigerate for at least 1 hour, or preferably longer, up to 4 hours, to allow the flavors to meld.
Ca. 1 t.
Kokkens note: Longer marinating time will result in more tender and flavorful chicken.
- 7
While the chicken marinates, prepare the peanut sauce.
- 8
In a small saucepan, combine the peanut butter, coconut milk, lime juice, soy sauce, brown sugar, chili garlic sauce, and water.
Ca. 1 min.
- 9
Heat over medium-low heat, stirring constantly, until the sauce is smooth and heated through.
Ca. 5 min.
Kokkens note: Do not boil the sauce; gentle heating prevents it from separating.
- 10
Remove from heat and set aside.
- 11
Preheat your grill to medium-high heat.
Ca. 5 min.
Kokkens note: A well-preheated grill ensures a good sear and prevents sticking.
- 12
Thread the marinated chicken pieces onto the soaked bamboo skewers.
Ca. 5 min.
Kokkens note: Don't overcrowd the skewers; leave a little space between pieces for even cooking.
- 13
Brush the chicken skewers lightly with vegetable oil to prevent sticking.
Ca. 1 min.
- 14
Grill the skewers for 3-4 minutes per side, or until the chicken is cooked through and has nice char marks.
Ca. 12 min.
Kokkens note: The internal temperature of cooked chicken should reach 165°F (74°C).
- 15
Serve the chicken satay skewers hot with the peanut sauce for dipping.
Kokkens note: Garnish with sliced cucumber and red onion if desired.
Pr. portion
Næringsindhold
- Kalorier
- 569,4kcal
- Protein
- 49,2g
- Kulhydrat
- 21,3g
- Fedt
- 34,6g
- Kostfibre
- 4,1g
- Sukker
- 10,3g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftover chicken satay and peanut sauce separately in airtight containers in the refrigerator.
Reheat chicken satay in a pan or oven until warmed through. Reheat peanut sauce gently on the stovetop, adding a splash of water if it's too thick.