Best Coconut Chicken Satay Recipes

CHICKEN AND SHRIMP SATAY WITH COCONUT PEANUT SAUCE AND FRESH VEGETABLE SALAD

Steps:

• Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
• Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside.
• Preheat a grill or grill pan.
• Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
• Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.

CHICKEN SATAY W/PEANUT-COCONUT SAUCE

Steps:

• mix first 8 ingredients, remove 3/4 and refrigerate.
• cut chicken into strips and marinate in remaining sauce for 1 hour.
• heat broiler, thread strips onto skewers and broil about 6 minutes.
• bring refrigerated sauce to room temp and use as a dip for the chicken.

GRILLED COCONUT-LIME CHICKEN WITH PEANUT SAUCE (CHICKEN SATAY)

Steps:

• Marinate the meat pieces for 1-2 days in the fridge. I like to use all thigh meat (because it's juicier and more flavourful) that has been boned and skinned so it's really easy to just put it right into the marinade with no prep. Once ready to cook, preheat your grill. Once hot, scrape off any crud, and oil well. Remove each thigh and cut in half lengthwise. Skewer as many strips you can fit on your skewers (I did 3). Grill until just done on medium-high heat. During the last couple minutes of grilling, sprinkle the chicken with just a little bit of garam masala (recipe below) or the curry spice mixture if you prefer. Once all the chicken is done, place on a large platter, and sprinkle with the chopped cilantro. Serve with the peanut sauce to dip. Peanut sauce: You can make this a few days in advance, or while the chicken is grilling. Mix all ingredients together with a fork and then a whisk until well blended. The liquids are in variable measure because depending on what kind of peanut butter you use, how oily it is, and/or whether you grind your peanuts freshly, the amount you'll need to add in will change. If using peanuts instead of peanut butter, blend 3/4 of your peanuts in a food processor until it turns to peanut butter. Add the remainder of the crushed peanuts, and pulse a few times to mix them in, but retain the crunchy texture. Also depending on how limey and spicy you want it, change the amounts of lime juice and sriracha accordingly. For the spices: Toast the whole spices in a small, DRY sauté pan over low heat until fragrant and warm, you should be able to just smell the spices, but be very careful not to burn them. Grind them in a coffee grinder you dedicate solely to grinding spices. Add in any pre-ground spices and grind to mix in.

ALMOND COCONUT CHICKEN SATAY

Steps:

• Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes.
• Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 teaspoon salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 minutes.
• Combine cucumbers, bell pepper, cilantro, remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, black pepper, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.
• Calories 412 Fat 25g Satfat 3g Unsat 18g Protein 34g Carbohydrates 16g.

CHICKEN SATAY W/SPICY COCONUT PEANUT SAUCE

Steps:

• 1. Spray skewers and cooking rack with cooking spray. Thread chicken onto the skewers. I just laid them on the cutting board and pressed the skewer through while laying flat. It seemed to work the best. Once you have them on the skewers mix up your seasonings in a bowl cayenne, ginger, salt & pepper and sprinkle over skewers on both sides.
• 2. Add oil to your Ninja pot and set to STOVETOP HIGH and add your minced garlic. Cook for a couple minutes till sizzlin' in pot. Stir garlic while cooking. Add in the coconut milk, peanut butter, soy sauce, and brown sugar. Stir till well combined. Season with salt & pepper.
• 3. Place the roasting rack down into the Ninja while sauce is still cooking. Set your chicken skewers all on the rack. Sprinkle with toasted coconut if desired. Now, set to OVEN to 325 degrees for 10 - 15 minutes till chicken is cooked through. When cooked, remove, cover to keep warm till served. (Both times I made this, it has been 15 minutes for my skewers.)
• 4. If need be, cook the coconut peanut butter sauce mixture for an addt'l 5 minutes or until desired thickness. Make sure to stir often. Serve skewers with sauce for dipping. We like this as a main dish and serve with a seasoned rice but it would be great as appetizers before a meal as well. If desired, sprinkle with cilantro.
• 5. April 17th, 2016 --- Made this for my husband Anthony's birthday dinner tonight and served them over roasted sweet potatoes. The sauce tasted delicious with the potatoes.

ALMOND-COCONUT CHICKEN SATAY

Steps:

• Combine the almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes.
• Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high and coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 tsp. salt. Add skewers to grill pan; cook, stirring occasionally, until done, about 5 minutes.
• Combine cucumbers, bell pepper, cilantro, remaining 2 Tbsp lime juice, remaining 1/4 tsp salt, black pepper and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.

COCONUT CHICKEN SATAY

Steps:

• Heat wok or a large frying pan (skillet).
• Add onion,garlic and ginger and cook for about 2 minutes.
• Turn up heat,add chicken and stir-fry for 3-5 minutes.
• Stir in peanut butter,chilli sauce,coconut milk and lime leaves if using.
• Simmer for 10-15 minutes ot until chicken is cooked.
• Serve with noodles or rice.

CHICKEN COCONUT SATAY SKEWERS

Steps:

• Soak skewers in cold water for 1 to 2 hours before grilling.
• Cut meat into 3/4 inch pieces.
• Place in a medium sized bowl.
• In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumin and turmeric to form a smooth paste.
• Combine with meat and marinate, covered in the fridge for 1 to 2 hours.
• Thread onto skewers without crowding, about 4 pieces per skewer.
• Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly.
• (An adopted recipe.)