Chicken Satay

Ingredients

• 3 tablespoons brown sugar 
• 1 teaspoon coriander seeds toasted
• 1 tablespoon cumin seeds toasted
• 1 tablespoon sesame oil dark
• 0.3 cup dry-roasted peanuts unsalted
• 1 tablespoon ginger fresh grated peeled
• 2  garlic cloves 
• 0.3 teaspoon ground turmeric 
• 0.3 cup coconut milk light
• 2 tablespoons juice of lime fresh
• 0.5 teaspoon salt 
• 1  serrano chile 
• 1  shallots peeled
• 6  chicken thighs boneless skinless cut into 36 pieces

Equipment

• food processor
• grill
• ziploc bags
• skewers

Directions

1. Combine first 7 ingredients in a food processor, and process until smooth.
2. Add coconut milk and the next 4 ingredients (through serrano chile); process until smooth. Spoon peanut mixture into a large zip-top plastic bag.
3. Add chicken to bag, and seal. Marinate in refrigerator for 1 hour, turning after 30 minutes.
4. Preheat grill to medium-high.
5. Remove chicken from bag, and discard marinade. Thread chicken evenly onto 12 (6-inch) skewers; sprinkle evenly with salt. Grill 6 minutes on each side or until chicken is done.
6. Wine Match: The slightly floral-scented Pie de Palo, Viognier (Mendoza, Argentina, $1
7. is layered with unctuous ripe peach and provides a fierce backbone of bright orange acidity on which this fiery-sweet dish can hang its intricate flavors. --Alexander Spacher