Chicken Satay

Photo: John Autry; Styling: Leigh Ann Ross
Serve skewers with rice noodles tossed with cilantro, sesame seeds, and dark sesame oil; top with thinly sliced cucumber. If using a gas grill, preheat it during the last 20 minutes of marinating time. By the time chicken is threaded onto skewers, the grill should be heated.

Yield:

4 servings (serving size: 3 skewers)

Recipe from

Recipe Time

Hands-on: 27 Minutes
Total: 1 Hour, 27 Minutes

Nutritional Information

Calories 300
Fat 15.2 g
Satfat 2.7 g
Monofat 6.1 g
Polyfat 4.7 g
Protein 24.6 g
Carbohydrate 17.5 g
Fiber 2.1 g
Cholesterol 86 mg
Iron 2.2 mg
Sodium 508 mg
Calcium 51 mg

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

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

Note:

July 2011