Chicken Satay

• 13 cup dry-roasted unsalted peanuts
• 1 tablespoon toasted cumin seed
• 2 tablespoons fresh lime juice
• 1 tablespoon dark sesame oil
• 1 teaspoon toasted coriander seed
• 2 garlic cloves
• 1 shallot, peeled
• 13 cup light coconut milk
• 3 tablespoons brown sugar
• 1 tablespoon grated peeled fresh ginger
• 14 teaspoon ground turmeric
• 1 serrano chili, stem removed
• 6 boneless skinless chicken thighs, cut into 36 pieces
• 12 teaspoon salt

1. Combine the first 7 ingredients in a food processor, and process until smooth.
2. Add coconut milk,brown sugar, fresh ginger, and ground turmeric, and serrano chile and process until smooth.
3. Spoon this mixture into a large zip-loc bag, add chicken, and seal.
4. Marinate for 1 hour, turning after 30 minutes.
5. Preheat grill to medium-high heat.
6. Remove chicken from bag, and dicard marinade.
7. Thread chicken evenly onto 12 (6 inch) skewers, and lightly sprinkle with 1/2 teaspoon salt.
8. Grill 6 minutes on each side, or until chicken is done.

peanuts, cumin, lime juice, sesame oil, garlic, shallot, light coconut milk, brown sugar, fresh ginger, ground turmeric, serrano chili, chicken thighs, salt

Taken from www.food.com/recipe/chicken-satay-458977 (may not work)