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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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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