- 10
- 60 mins
- 840 mins
Ingredients
- 1 1/2 lb skinless boneless chicken thighs, trimmed and cut into 1/2-inch-wide strips
- 3/4 cup finely chopped shallots (about 3)
- 3 garlic cloves, finely chopped
- 1 tablespoon packed palm or dark brown sugar
- 1/4 teaspoon black pepper
- 2 tablespoons peanut or vegetable oil
- 2 tablespoons Asian fish sauce
- 1 tablespoon Chinese rice wine or sake
- 1/4 teaspoon salt
- Special equipment: about 30 (6-inch) wooden skewers, soaked in water 1 hour
- Accompaniment: red-curry peanut dipping sauce .
Preparation
Step 1
+Preparation+
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.
+NOTE+ If not grilling outdoors, satés can be cooked in a hot lightly oiled large (2 burner) well-seasoned ridged grill pan over moderately high heat.
+Chicken can be threaded onto skewers 1 day ahead and chilled, covered.+
Makes 10 hors d'oeuvre servings;