Best Chicken Satay Appetizers Recipes

CHICKEN SATAY APPETIZERS

Steps:

• Mix soy sauce, chilli paste, garlic, oil and sugar.
• Cut chicken into 36 thin strips and marinate in a bowl with the soy sauce mixture, turning to ensure chicken is coated.
• Thread chicken pieces on to the bamboo skewers, line skewers up on a parchment/foil-lined baking tray and keep covered in the fridge until ready to cook.
• Preheat oven to 190°C/375°F.
• Bake the chicken skewers for 10-15mins in the hottest part of the oven (maybe 4-6" from top heating element).
• When done, remove the tray from oven and squeeze juice of 1 lime over the chicken.
• Serving suggestion: Heat 1 1/2 cup of your favorite satay sauce and place 2 tablespoon of the sauce in each shot glass (you'll need 12); pop 3 skewers in each glass and a slice of lime onto each rim.
• Satay sauce suggestion: recipe #69191 Spicy Peanut Sauce (you'll need about at least 5x the recipe) or any storebought satay sauce.

TANDOORI CHICKEN SATAY APPETIZERS (MADE EASY)

Steps:

• PLACE chicken tenderloins using tongs into a large Ziploc bag or a wide shallow dish for marinating. (NOTES: If thawing, thaw naturally and NOT by microwave oven. You may use whole boneless chicken breasts cut into chunks if kebab-style skewers are desired).
• PLACE chicken pieces into a large Ziploc freezer bag for marinating.
• SQUEEZE the bag to roll and coat chicken thoroughly in marinade; PLACE bag into refrigerator to marinate 3-5 hours to overnight if desired for fuller flavor and more tender chicken (recommended but not absolutely necessary); SOAK required wooden skewers in water until needed.
• SHAKE away excess marinade from chicken; BRUSH chicken on all sides with vegetable oil or light olive oil.
• PLACE oven rack within 6 inches of heat element; SET heat to HIGH setting.
• SKEWER chicken lengthwise with water-soaked skewers up to 3/4 of the skewer, leaving the lower half empty so it has a "handle"; BRUSH chicken across tops with vegetable or olive oil BASTE; TURN chicken skewers over; BASTE the other side.
• SPRAY the grill of a broiler pan with grill with non-stick cooking spray; PLACE chicken with skewer handles extending over broiler pan for easy handling when broiling, SLIDE broiler pan onto oven rack.
• BROIL chicken until the edges begin to char slightly (keep a close eye on chicken since it cooks very quickly) TURN chicken within five minutes until lightly charred on edges but not overcooked; REMOVE from oven immediately, wearing oven mitts.
• ARRANGE satays in a splay, with skewer handles facing outward, on a serving platter lined with fresh kale leaves; ACCOMPANY chicken satays with a sauce of plain yogurt blended with coriander-mint chutney (or yogurt with tempered creamy peanut butter and chili-garlic sauce) and/or lime wedges if desired.
• SERVE and ENJOY!