Chicken Satay

By Heritage330

Ingredients

• 1/3 cup unsalted dry-roasted peanuts $
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• 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 breasts, cut into 36 pieces
• 1/2 teaspoon salt

Details

Servings 4

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.