Chicken Satay-Cooking Light

By Reen

Nutritional Information
Serving Size: 3 skewers
Amount per serving Calories: 300
Fat: 15.2g
Saturated fat: 2.7g
Monounsaturated fat: 6.1g
Polyunsaturated fat: 4.7g
Protein: 24.6g
Carbohydrate: 17.5g
Fiber: 2.1g
Cholesterol: 86mg
Iron: 2.2mg
Sodium: 508mg
Calcium: 51mg

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

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.