Chicken Satay is sure to be a recipe that sets your table apart from the usual! We pair this delicious Thai favorite with our coastal Pinot - dark cherry notes that compliment the subtle Asian flavors and smokey char of this dish.
- 1 pound boned skinless chicken breast, cut into x inch pieces
- 4 garlic cloves, finely minced
- 2 teaspoons each, coriander and cumin seeds, toasted and ground
- 2 tablespoons palm sugar or brown sugar
- 2 tablespoons fish sauce
- 6 tablespoons tamarind water (1 teaspoon extract dissolved in 6 tablespoons hot water)
- 2 tablespoons peanut oil
- ½ cup peanut oil x cup raw peanuts
- 2 jalapenos
- 1 1-inch cubed peeled ginger
- 4 garlic cloves
- 1/3 cup unsweetened coconut milk, canned or fresh
- 2 teaspoons dark soy sauce
- 4 teaspoons fish sauce
- 1 ½ teaspoons sugar
- 1 tablespoon lime juice
- ¼ cup finely chopped coriander leaves
- Skewer four cubes of chicken on soaked bamboo skewers.
- Mix minced garlic, toasted spices, sugar, fish sauce, tamarind water and oil.
- Pour marinade over chicken in shallow dish.
- Let marinate about 30 minutes.
- Start barbecue grill.
- Heat peanut oil to almost smoking.
- Add peanuts and turn off heat.
- Peanuts will cook in about 3 to 5 minutes.
- Remove with slotted spoon and add them to food processor with one tablespoon of peanut oil and blend to coarse paste.
- Blend in peppers, ginger and garlic.
- Add liquid ingredients and blend until smooth.
- Gently blend in chopped coriander.
- Grill skewers about one minute, being careful not to overcook.
- Serve with peanut sauce.
- Allow about four skewers per person as part of larger meal.