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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
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 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. Preheat grill to medium-high.
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.
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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