Chicken Satay Skewers with Coconut-Hummus Sauce
These simple chicken skewers pay homage to chef Jet Tila, who is the first Culinary Ambassador to Thai Cuisine. Nine vibrant ingredients (think turmeric, curry powder, fresh ginger and garlic) come together in one marinade for a jam-packed burst of flavor. And rather than the traditional peanut sauce, these little guys are served with a side of a sweet-spicy coconut and Sabra hummus sauce.
One 1-inch piece ginger, finely grated
2 garlic cloves, finely grated
1 teaspoon kosher salt
Freshly ground black pepper, to taste
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon light brown sugar
2 tablespoons soy sauce
¼ cup coconut milk
1 pound boneless skinless chicken thighs, cut lengthwise into 1-inch-thick strips
Vegetable oil, as needed for cooking
½ cup coconut milk
2 tablespoons lime juice
1 garlic clove, finely grated
Sriracha, to taste
Cilantro leaves, to serve
1. Prepare the Chicken: In a medium bowl, combine the ginger, garlic, salt, black pepper, turmeric, curry powder, brown sugar, soy sauce, coconut milk and chicken. Cover and refrigerate for at least 30 minutes and up to overnight. About an hour before you’re ready to cook the chicken, soak the skewers in water.
2. Make the Coconut-Hummus Dipping Sauce: In a small saucepan, bring the coconut milk to a boil over high heat, then reduce the heat to medium and simmer until the milk is reduced to 2 tablespoons, 5 to 7 minutes. Remove from the heat and cool to room temperature, then whisk in the Sabra Hummus, lime juice, garlic and sriracha. Set aside.
3. Make the Skewers: Thread the chicken strips onto the prepared skewers, shaking off as much excess marinade as possible. Discard any leftover marinade. Heat a cast-iron grill pan over medium-high heat. Brush the pan with vegetable oil, then add as many skewers as will fit in a single layer without crowding. Cook, turning occasionally, until slightly charred and cooked through, about 5 minutes per side. Transfer to a platter, scatter with cilantro leaves and serve with coconut-hummus sauce for dipping or drizzling.