6 skinless, boneless chicken thighs, cut into 36 pieces
1/2 teaspoon salt
How to Make It
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.
Preheat grill to medium-high.
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
This was just ok. I opted not to mess with the skewers as it was just the two of us. The flavors didn't really work for us - part of it may have been because I didn't have the corriander seeds and used ground instead. Anyway, the texture was odd to my husband. Probably stick with some other recipes we like better.
Excellent dinner, for a family of 5 we could have used more. I would do 3 packets of ramen noodles (plain) then add sesame sauce like suggested. Noodles were also great with penzy's Bangkok spice blend
I think this recipe could be much better with a few changes. I used chicken thighs as the recipe suggests and I was really disappointed with the texture of the meat. I will use chicken breasts next time as many other reviewers did. I also used both coriander seeds and cumin seeds. I spent a lot of time grinding the seeds in the food processor and I didn't think the flavor was any stronger than if I had used powdered spices. I will use powdered spices next time.
The chicken is out of this world! I used organic boneless, skinless chicken breasts cut into cubes. Organic chicken tends to be smaller and more tender than the regular chicken breasts. I think this dish would be wonderful to serve as an appetizer or as individual pieces for a party. The rice noodle side they recommended was rather bland, so I added some salt and pepper, but I still think it needs something else. I may try the teriyaki as suggested by one of the reviewers.
Just made this last night and it was a hit. Store was out of the rice noodles so served it with udon noodles instead. Dressed the noodles with the sesame oil, some teriyaki, the cucumber, and some poppy seeds. When I make this again; I think I'll use breast tenders instead.
Chicken was very good. My variations were using ground coriander and cumin instead of seeds, not using turmeric(just didn't have on hand), and marinating about an extra hour. Next time I plan on using stove-top and putting the chicken on rice.