Tender chicken marinated in coconut milk and aromatics and threaded onto skewers is great grilled or roasted in the oven. Serve the skewers as an appetizer or main dish with Thai Peanut Sauce on the side.
0 Combine all marinade ingredients in the bowl of a food processor or blender. Blend until smooth. (Note: If using a blender, you may need to add some more coconut milk to help everything break down.)
1 Transfer marinade to a bowl and add chicken. Toss to coat. Cover bowl and refrigerate for at least 30 minutes and preferably 24 hours (or overnight).
2 Before cooking the satay, soak the skewers in water (this will help to prevent them from burning). If cooking over a grill, heat up the grill. If cooking in the oven, heat the oven to 400 degrees F.
3 Thread the chicken onto the skewers (discard marinade). Set chicken out on a baking sheet. Season the tops of the chicken with some salt and black pepper.
4 To grill the skewers: Place skewers over direct heat until grill marks appear on both sides. Transfer skewers to indirect heat and continue cooking until chicken is cooked through, 5 to 8 minutes.
5 To cook skewers in the oven: Roast skewers in the 400 degree F oven, turning with tongs halfway through cooking, until cooked through, 12 to 18 minutes (depending on the thickness of the chicken).
6 Serve with Thai Peanut Sauce for dipping.
