- 20
Ingredients
- Chicken
- 2 1/2 pounds skinless, boneless chicken thighs
- 3/4 cup sliced shallots
- 3/4 cup shallot oil or canola oil
- 2 tablespoons minced garlic
- 1 1/2 tablespoons roasted chili paste
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 2 teaspoons mild Madras curry powder
- Peanut sauce (see below)
- Sriracha sauce, for seasoning
- 20 to 25 (10-inch) bamboo skewers
- PEANUT SAUCE (makes about 2 cups)
- 1 cup sweet (glutinous) rice
- 1/2 cup roasted peanuts
- 2 cloves garlic
- 1 Thai chili, stemmed
- 3 tablespoons red miso
- 3 tablespoons ketchup
- 3 tablespoons canola oil
- 3 tablespoons sugar
- 2 tablespoons vegetarian stir-fry (aka vegetarian oyster) sauce
- 1-1/2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon toasted sesame oil
Preparation
Step 1
1. Trim any visible fat from the chicken thighs, then cut the thighs into long strips, about 1-inch wide. Put the chicken into a bowl and set aside.
2. To make the marinade, in a food processor or blender, combine the shallots and shallot oil and process until smooth. Add the garlic, chili paste, sugar, salt, and curry powder and process until smooth.
3. Add the marinade to the chicken and mix well to coat evenly. Cover and refrigerate for 3 hours. In a shallow dish, immerse the bamboo skewers in water to cover.
4. Prepare a medium-hot fire for direct-heat grilling in a charcoal grill (you should be able to hold your hand 1 inch above the grate for only 3 to 4 seconds).
5. Just before the coals are ready, drain the skewers and thread 1 strip of chicken lengthwise onto each skewer, taking care to insert the skewer through the center of each strip. Do not leave the tip of the skewer exposed or it will burn.
6. Place the skewers on the grill grate and cook, turning once, for 2 to 3 minutes on each side, until well browned and opaque throughout.
7. In a small bowl, stir together the peanut sauce with Sriracha to taste. Transfer the skewers to a large platter and serve immediately, accompanied with the sauce.
Peanut Sauce
1. Rinse the rice in a fine-mesh sieve until the water runs clear, then transfer to a heavy-bottomed pot with a lid. Add 2 cups of water and bring to a boil over high heat. Decrease the heat to low, cover, and cook for about 15 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered for 10 minutes. Then uncover, fluff with a fork, and let cool to room temperature. Alternatively, the rice can be prepared in a rice cooker.
2. In a food processor, combine the cooled rice, peanuts, garlic, chili, miso, ketchup, canola oil, sugar, stir-fry sauce, lemon juice and sesame oil and process until the mixture is a fine paste. Thin with water (about 1/2 cup) until the texture is smooth and creamy. Transfer to a bowl, cover and refrigerate until ready to serve. The sauce will keep, refrigerated, for up to four days.