d stir over the fire for about 10 minutes.
Thread chicken onto skewers and brush with oil.
For the satay sauce, combine all the ingredients and 1/4 cup hot water in a medium saucepan. Stir on medium heat for 3 mins. Set aside.
For the chili and vinegar sauce, combine sugar and vinegar in a small saucepan. Stir on medium heat until the sugar dissolves. Place vegetables and chili pepper in a medium bowl. Add syrup; toss to coat. Cool.
Heat a grill pan or large skillet on high heat. Cook skewers for 3-4 mins each side, until cooked through. Serve with the sauces and lime wedge.
For the chicken: In a large bowl, combine
Combine garlic, turmeric, 1 1/2 tbsp soy sauce and peanut oil. Add chicken and toss to coat. Thread onto 12 skewers. Preheat an oiled grill or cast iron grill pan over medium heat. Cook skewers for 3-4 mins per side, or until browned and cooked through.
Meanwhile, for the satay sauce, combine peanut butter, coconut milk, sweet chili sauce and remaining soy sauce over low heat. Cook, stirring, for 3-4 mins, or until mixture comes to a boil. Remove from heat.
Serve skewers with hot satay sauce.
Cut chicken into chunks if thighs strips
Combine and mix marinade ingredients.
Cut Chicken Breasts across grain into 1/4 inch strips.
Marinade chicken strips for 4-12 hours in the fridge.
Weave chicken strips onto skewers interlacing with olives.
Broil or grill for about 10 minutes basting with remaining marinade.
Garnish with rosemary and serve warm.
For the chicken marinade, combine all ingredients in
In a large mixing bowl combine peanut butter, soy sauce, lime juice, curry powder, garlic and hot pepper sauce.
Place the chicken in the marinade and leave to marinate for about 12 hours, or overnight in the fridge.
When ready to cook, preheat broiler or grill to high.
Put the chicken on skewers and cook for 5 minutes on each side, or until cooked through.
Serve immediately.
Can be served as a meal or an appetizer for a larger group.
Toss chicken, garlic, ginger, and 1 tablespoon
Soak bamboo skewars for atleast 30 minutes or overnight.<
arinade with the chicken, cover, and marinate for at least 2 hours
Heat grill or broiler. Thread a chicken tender on each skewer.
Mix remaining ingredients in medium bowl. Remove 1/3 cup sauce to small bowl and use to brush both sides of the chicken. Reserve remaining sauce for serving. Lightly coat chicken with nonstick spray.
Grill 2 to 3 minutes per side until the chicken is cooked through. Garnish with thick slices of small seedless cucumbers. Serve with the reserved sauce.
lastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.
Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove chicken from marinade; discard marinade and thread chicken onto skewers.
Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.
For the satay marinade, combine peanuts, garlic and
In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
Preheat a grill to high heat.
Weave the chicken onto skewers, then grill for 5 minutes per side.
Combine all ingredients in a ziplock bag and let chicken marinate overnight.
Place cubes of chicken on skewers and grill on both sides until done.
To bake, cook at 450 for 17 or 18 minutes.
dd curry powder, stirring constantly for 30-60 seconds or so
Soak 25 wooden skewers in water for 20 minutes.
Cut chicken into bit size pieces.
Combine sake, soy, mirin, and sugar in small pan, bring to boil, set aside.
Thread chicken on skewers, alternatively with the scallions.
Place skewers on foil lined tray and cook under preheated grill, turning and brusshing frequently with sauce for 7 - 8 mins, or til chicken is cooked.
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and