Peanut-Crusted Chicken Satays

Chicken Appetizer Recipes

These Peanut-Crusted Chicken Satays are a very nice appetizer. This chicken satay recipe pairs with both red and white wines. Red wines include: Barbera, Beaujolais, Carmenere, Chianti and Pinot Noir. White wines include: Chardonnay, Gewurztraminer, Gruner Veltlliner and Pinot Gris. Chef Vivant's recommended best wine pairing Beaujolais. So try this chicken Satay appetizer today!

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Peanut-Crusted Chicken Satays
Peanut-Crusted Chicken Satays
Prep Time 2 hours
Cook Time 5 minutes
Servings
makes
Ingredients
Prep Time 2 hours
Cook Time 5 minutes
Servings
makes
Ingredients
Peanut-Crusted Chicken Satays
Instructions
  1. Place chicken filets, smooth side down between 2 pieces of plastic wrap. Pound with a meat mallet to even out the thickness. Cut into 1 in/25mm wide strips. Place into a flat, non-metallic container.
  2. Combine peanut butter, honey and sweet chili sauce into a marinade and thin with a little water if necessary. Pour in about 1/2 cup of marinade, turn to coat both sides and marinate for 2 hours or more in the refrigerator.
  3. Weave 1 long strip or 2 short strips of chicken onto each skewer, do not bunch up. Brush both sides with marinade and discard the remainder. Refrigerate until ready to cook. Take 1 cup fresh marinade from the bottle, place in a bowl to use for brushing during cooking. Take to the barbecue
  4. Prepare the barbecue for direct-heat cooking. Place the skewers on well-oiled grill bars or grill plate. Cook 2 minutes on each side, brushing often with the marinade.
  5. Place a piece of foil on a flat tray and sprinkle with the crushed peanuts. As satays are removed from the grill, press each side onto the peanuts and place on a warmed platter. Garnish with cucumber ribbons. If desired, mix 3/4 cup fresh marinade with 2 tablespoons lemon or lime juice and use as extra sauce.
Recipe Notes

Peanut-Crusted Chicken Satays - Recipe and Wine Pairings

Pairs with both red and white wines. Red wines include: Barbera, Beaujolais, Carmenere, Chianti and Pinot Noir. White wines include: Chardonnay, Gewurztraminer, Gruner Veltlliner and Pinot Gris. Chef Vivant's recommended best wine pairing Beaujolais.

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