Thai Chicken Satay

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If you like Thai food and it amazing combination of  flavors, then you are going to love this recipe for Thai Chicken Satay. And the best part about this recipe is that the chicken can be BAKED OR GRILLED and we have  included instructions for baking or indoor/outdoor grilling so you can make this recipe year round – because you will want to make this recipe year round. I am specifically posting it RIGHT NOW. Not only will it be a showstopping main dish for a backyard barbecue, but you will want to have it for a special occasion or a holiday meal, later on in the year, like for Christmas or New Year’s. And to get even more mileage out this recipe, simple use chicken wings to make a fantastic appetizer!

Serve 4 to 6

Ingredients:
2 pounds chicken thighs and drumsticks
2 cups low-fat plain yogurt
1/4 cup packed brown sugar
1 1/2 tablespoons lime juice
1 1/2 teaspoons ground coriander
1 teaspoon yellow curry powder
1 teaspoon dried basil
1/2 teaspoon ground ginger
1/4 teaspoon turmeric powder
1 teaspoon fish sauce
1/2 teaspoon chili oil
1 cup prepared Thai peanut sauce, extra  for serving
1 tablespoon chopped fresh cilantro, for garnish
1 tablespoon chopped unsalted peanuts, for garnish
Lime wedges, for serving
Cooked Jasmine Rice, for serving

Directions:
In a medium bowl, stir together the yogurt, ground coriander, curry powder, fish sauce,  chili oil and peanut sauce. Add the chicken and stir to coat. Cover, and refrigerate for at least 30 minutes, or overnight for best results.

Line a baking sheet with foil and add marinated chicken, discarding excess yogurt. Bake for 18–20 minutes or until an internal thermometer registers 165°F when inserted into the thickest part of the meat. Set broiler to high. Place chicken under broiler for 4 minutes until golden brown.

Transfer the chicken  to a serving plate, and garnish with  cilantro and peanuts. Serve with limes,  peanut sauce for dipping and jasmine rice for a main course.

Cook’s Notes:
One 14-ounce can of coconut milk can be used as substitute for the yogurt.

TO GRILL: Grease an indoor or outdoor grill and heat to medium heat. Once hot, grill chicken approximately 10-12 minutes per side, or until chicken is cooked through (internal temp of 165 º F).

Add reserved Sauce to a small saucepan and bring to a boil. Simmer for 1 minute. Remove from heat then stir in 1/2 cup peanut butter until completely combined. If you prefer a thinner sauce, stir in water 1 tablespoon at a time. Taste and add additional chili sauce if desired for a spicier sauce.

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Roasted Asian Glazed Chicken Thighs with Steamed Bok Choy

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A  simple chicken dish inspired by Asian flavors……………………

 

Serves 3 to 4

Ingredients:
For the Marinade:
1 teaspoon salt
1/2 Tablespoon light soy sauce
2 teaspoons Shaoxing rice wine or dry sherry
1 teaspoon sesame oil
1/2 teaspoon ground ginger

For the Chicken:
6 chicken thighs, bone in and skin on
⅓ cup Shaoxing rice wine or dry sherry
¼ cup soy sauce
3 Tablespoons honey
2 Tablespoons brown sugar, or coconut sugar
2 Tablespoons sesame oil
4 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/8 teaspoon crushed red pepper, or to taste
1/4 teaspoon  fresh orange zest, or taste
2 bunches of baby bok choy , quartered horizontally
sliced green onions, for garnish

 

Directions:
Preheat oven to  425°F.

Wash chicken thighs and pat dry with a paper towel.

Combine the marinade ingredients in a bowl and add the chicken. Stir to cover the chicken thoroughly with the marinade. Cover with plastic wrap and sit in the refrigerator for 20 to 25 minutes.

Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic, ginger, crushed red pepper and zest together in a small saucepan over medium heat. Bring to a rolling boil; reduce heat to low and allow to simmer for about 5 minutes while stirring occasionally until sauce thickens. Take off heat and allow to cool slightly.

Place chicken thighs into an cast iron skillet or baking dish and bake for 30 minutes. Pour ⅔ of the sauce mixture over the chicken, rotating each thigh until evenly covered. Turn the chicken thighs and continue to bake until beginning to brown on the skin , for about another 15 minutes. At this point, start steaming  the bok choy .

Change oven settings to broil on medium heat and cook until the skin changes to deep golden in color, about 5 minutes.

Allow chicken to rest for 10 minutes. Garnish with green onion slices and remaining sauce. Serve with the steamed bok choy.

TODAY.com Parenting Team FC Contributor

Drunken Sticky Pomegranate Chicken

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February 18 has been designated as “National  Drink Wine Day” and there is no better way to celebrate than this red wine marinated chicken braised to tender perfection, and then glazed in a sweet, spicy and tart pomegranate sauce. You can tailor this recipe to use any kind of sweet wine that you like the best, ,which may include Port, Merlot, Chianti or Shiraz. Who needs a fork? This chicken is  so sticky, icky, finger lickin’ good!

Serves 4 to 6

Ingredients:
For the Marinade:
2 cups sweet red wine (like a Shiraz)
1/4 cup  brandy
1 carrot, grated
1 red onion, grated
2 bay leaves

For the Chicken:
3 1/2 pounds chicken thigh and legs
¼teaspoon ginger powder
¼teaspoon garlic powder
¼ teaspoon cumin
Kosher salt, to taste
Ground black pepper, to taste
2 Tablespoons olive oil

For the Glaze:
½ cup 100%  pomegranate juice
1/4 cup  Tablespoons honey
1/2 cup sweet chili sauce
1/4 cup rice wine vinegar
6 Tablespoons brown sugar
1/2 Tablespoon soy sauce
1 lime, juiced
3 garlic cloves, minced or pressed
Kosher salt, to taste
Ground black pepper, to taste

Pomegranate arils, for garnish
Freshly chopped cilantro, for garnish

Directions:
Pat the chicken dry with paper towels. Combine all the marinade ingredients in a large heavy-duty plastic bag set over a bowl. Season the chicken with salt and pepper.Add the chicken and seal the bag with as little air as possible, leaving it in the bowl. Marinate the chicken in the refrigerator for a day, turning it from time to time; the bag ensures that all of the chicken is kept moist with marinade.

Preheat oven to 375°F

Remove the wings from the marinade.Thoroughly pat dry the wings using paper towel. Add the chicken to a large bowl and coat with b, spices, salt and pepper.

In another large bowl, whisk together pomegranate juice, honey,chili sauce, vinegar, brown sugar, soy sauce, vinegar, lime juice, garlic and salt and pepper to taste. Set aside.

Heat a large oven-safe Dutch oven over medium-high heat and add olive oil.Place the marinated, seasoned chicken in the Dutch oven and sear on each side until deeply golden and brown, about 5 minutes per side. Remove chicken and place on a plate. Pour off the oil and lower the heat to medium-low. Deglaze the Dutch oven by pouring the glaze mixture into the pot. Whisk, allowing the sauce to bubble and simmer for 1 to 2 minutes. Place chicken back in the skillet and turn and toss to coat. Bake covered for 20 to 25 minutes. Remove the chicken,  place on a rack and set aside.

Return the Dutch oven to the  stovetop and cook the glaze, stirring occasionally until the sauce has reduced and thickened. Taste the glaze and adjust the seasoning with salt and pepper, if needed. Return the chicken to the Dutch oven and toss until well coated.

To serve, remove chicken and  arrange on a large platter. Garnish with chopped cilantro and pomegranate arils.

TODAY.com Parenting Team FC Contributor