Chicken Satés

Name: Chicken Satés
Yield: 4 servings
Ingredients: 1 1 1/2 lb skinless boneless chicken thighs, trimmed and cut into 1/2-inch-wide strips; 1 3/4 cup finely chopped shallots (about 3); 1 3 garlic cloves, finely chopped; 1 1 tablespoon packed palm or dark brown sugar; 1 1/4 teaspoon black pepper; 1 2 tablespoons peanut or vegetable oil; 1 2 tablespoons Asian fish sauce; 1 1 tablespoon Chinese rice wine or sake; 1 1/4 teaspoon salt; 1 Accompaniment: red-curry peanut dipping sauce .; 1 about 30 (6-inch) wooden skewers; 1 soaked in water 1 hour

From the kitchen of Carly

Tender chicken thighs marinated in shallots, garlic, and fish sauce, then threaded onto skewers and grilled until charred at the edges. Serve with a spiced peanut dipping sauce for a Southeast Asian favorite that's savory, slightly sweet, and completely addictive.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 lb skinless boneless chicken thighs, trimmed and cut into 1/2-inch-wide strips
13/4 cup finely chopped shallots (about 3)
13 garlic cloves, finely chopped
11 tablespoon packed palm or dark brown sugar
11/4 teaspoon black pepper
12 tablespoons peanut or vegetable oil
12 tablespoons Asian fish sauce
11 tablespoon Chinese rice wine or sake
11/4 teaspoon salt
1Accompaniment: red-curry peanut dipping sauce .
1about 30 (6-inch) wooden skewers
1soaked in water 1 hour

Instructions

Combine chicken with shallots, garlic, palm sugar, pepper, oil, fish sauce, rice wine, and salt in a sealable plastic bag and turn to coat chicken, then squeeze bag to eliminate as much air as possible and seal. Marinate chicken, chilled, at least 12 hours but no longer than 24.
Thread each chicken strip lengthwise onto a skewer, keeping strip as straight as possible. Discard any remaining marinade.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Grill skewers, turning over once, until chicken is cooked through, about 4 minutes total.