Thai-Style Chicken Satay

From Asian Grilling by Su-Mei Yu

Makes 10-12 skewers

Marinade
Makes 2/3 cup

1 tea coriander seeds
1 tea cumin seeds
1/2 tea sea salt
5 cloves garlic, minced (2 1/2 Tb)
1 Tb minced ginger
1 tea cayenne pepper
1/2 tea turneric powder
1/2 cup coconut milk

Satay

1 lb bonelss, skinless chicken breasts or thighs
10-12 skewers
Veg spray

Make the Marinade

1. Put the coriander seeds in a small skillet and dry-roast over medium-high heat, sliding the skillet back and forth over teh burner to prevent burning, until the seeds exude a pleasant aroma, about 1 minute. Remove from teh heat and transferto a bowl to cool. Repeat with the cumin seeds. Grind in a spice grinder and set aside.

2. Pound the salt and garlic in a mortar with a pestle into a paste. Add the ginger and pound into a paste. Transfer to a mixing bowl and add the coriander and cumin seeds, cayenne, and turmeric powder. Mix to combine. Add the coconut milk and mix well. Set aside.

3. Or, if using a blender, add all the ingredients and puree. Transfer to a mixing bowl and set aside.

4. Stored in the refrigerator overnight.

Make the Satay

5. Slice the chicken diagonally across the grain into very thin strips. Add teh chicken to the marinade; mix well to coat. Cover and refrigerate for 30 minutes.

6. mound the charcoals in one side of the grill, leaving the other side empty. Heat the grill.

7. While waiting for the grill to get hot, thread 3-4 pieces of the chicken onto each skewer. Reserve the remaining marinade.

8. Spray the chicken generously with veg oil. Lay the skewers with the chicken portion on teh grill over medium-high heat, arranging them close together. (The uncovered portion of the skewers should not be over the coals.) Grill, basting frequently with the marinade and turning frequently to prevent burning, until the surface is crispy and brown nad the inside is firm and white, 8-10 minutes. Transfer to a platter and serve.