Chicken Satay

14 ingredients
4 steps

Ingredients

  • 1/3 cup unsalted dry-roasted peanuts
  • 1 tablespoon toasted cumin seeds
  • 2 tablespoons fresh lime juice
  • 1 tablespoon dark sesame oil
  • 1 teaspoon toasted coriander seeds
  • 2 garlic cloves
  • 1 shallot, peeled
  • 1/3 cup light coconut milk
  • 3 tablespoons brown sugar
  • 1 tablespoon grated peeled fresh ginger
  • 1/4 teaspoon ground turmeric
  • 1 serrano chile, stem removed
  • 6 skinless, boneless chicken thighs, cut into 36 pieces
  • 1/2 teaspoon salt

Directions

  1. 1
    Combine first 7 ingredients in a food processor, and process until smooth. Add coconut milk and the next 4 ingredients (through serrano chile); process until smooth. Spoon peanut mixture into a large zip-top plastic bag. Add chicken to bag, and seal. Marinate in refrigerator for 1 hour, turning after 30 minutes.
  2. 2
    Preheat grill to medium-high.
  3. 3
    Remove chicken from bag, and discard marinade. Thread chicken evenly onto 12 (6-inch) skewers; sprinkle evenly with salt. Grill 6 minutes on each side or until chicken is done.
  4. 4
    Wine Match: The slightly floral-scented Pie de Palo, Viognier (Mendoza, Argentina, $10) is layered with unctuous ripe peach and provides a fierce backbone of bright orange acidity on which this fiery-sweet dish can hang its intricate flavors. --Alexander Spacher

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