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Thai Style Chicken Satay

Categories: Poultry   Main Courses  
Submitted by:Dayton Jones


1 tspcoriander seeds
1 tspcumin seeds
1/2 tspsea salt
5 clovesgarlic, minced
1 tbspginger, minced
1 tspcayenne pepper
1/2 tspturmeric powder
1/2 cupcoconut cream and milk
1/2 stalklemon grass
a fewlime leaves
a bitlemon juice


1 lbboneless, skinless chicken breasts or thighs
10-12bamboo skewers, soaked in water for 30 minutes
vegetable oil spray


  1. Marinade: Put the coriander in a small skillet and dry-roast over medium-high heat, sliding the skillet back and forth to prevent burning, until the spice exudes a pleasant aroma (about 1 minute.) Remove from heat and transfer to a bowl to cool. Repeat with the cumin seeds. Grind both spices and set aside. Pound the salt and garlic in a mortar and pestle into a paste, add the ginger and pound back into a paste. Transfer to a bowl and add the coriander and cumin seeds, cayenne, and turmeric. Mix to combine, add the coconut cream mixture and mix well. Set aside.
  2. Satay: Slice the chicken diagonally across the grain into thin strips approximately 1/2 inch (or as thin as possible.) Add the chicken to the marinade and coat well. Cover and refrigerate for 30 minutes. Thread 3 -4 pieces of chicken on each skewer in a tight bundle, covering 5 inches of the skewer. Spray the chicken generously with the vegetable oil and place on the grill over medium-high heat, arranging them very close to each other. Grill, basting frequently with the remaining marinade and turning frequently to prevent burning, until the surface is crispy and brown and the inside is firm and white - 8 to 10 minutes. Transfer to a platter and serve.