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Thai-Style Chicken Satays
By Arthur Boehm, September-October 2003
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(Serves 2)
Sold often by street vendors, satays are the Asian snack food. Enjoy this delicious example as an hors d'oeuvre, first course, or entree with rice and a cooling salad. Serve this with Thai Sweet Pepper Sauce.
- 1 teaspoon, coriander seeds
- 1 teaspoon, cumin seeds
- 1/2 teaspoon, kosher or sea salt
- 3 garlic cloves, minced
- 2 teaspoons, minced ginger
- 1 teaspoon, cayenne pepper
- 1/2 teaspoon, powdered turmeric
- 1/2 cup, coconut milk (available in supermarkets)
- 8 ounces, skinless boneless chicken thighs
- 6-inch bamboo skewers
- cooking spray
Individually toast the cumin and coriander seeds, then grind in a spice grinder, or use a mortar and pestle. In a blender combine the toasted seeds, salt, garlic, ginger, cayenne pepper, turmeric, and coconut milk, and blend.
Cut the chicken into strips. Thread the chicken, accordion-style, onto the skewers. Place the satays in a plastic bag set in a shallow dish. Pour the marinade over the satays, and marinate in the refrigerator for 2 hours, turning the bag once.
Lightly spray the grilling machine grill with cooking spray, and preheat the machine. Drain the satays, discarding the marinade. Place the satays on the grill, and close the lid. Grill until the chicken is just cooked through, 3 to 5 minutes, remove, and serve.
Note: To toast the cumin seeds, heat a small skillet over medium-high heat. Add the seeds, and toast, shaking the skillet to avoid burning, until the seeds are fragrant, about 1 minute. Transfer to a bowl.
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