Chicken Coconut Satay Skewers
- 40 wooden skewers
- 1 12 lbs skinless boneless chicken breasts
- 6 shallots
- 6 cloves garlic, peeled
- 13 cup coconut milk
- 2 tablespoons lemon juice
- 1 tablespoon brown sugar
- 1 teaspoon ground coriander leaves
- 12 teaspoon salt
- 12 teaspoon ground whole cumin seed
- 14 teaspoon turmeric
- Soak skewers in cold water for 1 to 2 hours before grilling.
- Cut meat into 3/4 inch pieces.
- Place in a medium sized bowl.
- In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumin and turmeric to form a smooth paste.
- Combine with meat and marinate, covered in the fridge for 1 to 2 hours.
- Thread onto skewers without crowding, about 4 pieces per skewer.
- Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly.
- (An adopted recipe.)
wooden skewers, chicken breasts, shallots, garlic, coconut milk, lemon juice, brown sugar, ground coriander leaves, salt, cumin, turmeric
Taken from www.food.com/recipe/chicken-coconut-satay-skewers-7899 (may not work)