Chicken Satay

14 ingredients
8 steps

Ingredients

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

Directions

  1. 1
    Combine the first 7 ingredients in a food processor, and process until smooth.
  2. 2
    Add coconut milk,brown sugar, fresh ginger, and ground turmeric, and serrano chile and process until smooth.
  3. 3
    Spoon this mixture into a large zip-loc bag, add chicken, and seal.
  4. 4
    Marinate for 1 hour, turning after 30 minutes.
  5. 5
    Preheat grill to medium-high heat.
  6. 6
    Remove chicken from bag, and dicard marinade.
  7. 7
    Thread chicken evenly onto 12 (6 inch) skewers, and lightly sprinkle with 1/2 teaspoon salt.
  8. 8
    Grill 6 minutes on each side, or until chicken is done.

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