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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 27 Minutes
Total: 1 Hour, 27 Minutes

Nutritional Information

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

  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. 2. Preheat grill to medium-high.
  3. 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.
  4. 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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