2 med. shallots
2 cloves garlic, minced
2 t grated gingerroot
2 t ground coriander
2 t ground cumin
1 t turmeric
1 T brown sugar
1 1 t salt
1 T soy sauce
2 t sesame oil
4 boneless chicken thighs
In a processor, combine all ingredients except chicken. Whirl to a paste. Place chicken in a marinating dish or ziploc bag and spread with paste. Marinate in refrigerator at least 2 hours, up to overnight.
Return meat to room tempearature before grilling. Skewer meat; preheat grill to high. Grill skewers 2-3 minutes on each side and serve with peanut sauce. (I didn’t skewer it this time–I just cooked it on my George Foreman grill.)
Peanut Sauce:
1/3 c creamy peanut butter
1/4 c chicken broth
2 T chili paste
2 T brown sugar
2 T soy sauce
1 t grated gingerroot
1 clove garlic, minced
Place peanut butter in heavy medium saucepan. Slowly add chicken broth, then all other ingredients. Stir over medium heat until smooth and thick, about 6 minutes. Can be stored in refrigerator 3 days until ready to use. Reheat before serving.
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