Name: Chicken Satés
Cook time: 1 hr
Total time: 14 hr
Yield: Makes 10 hors d'oeuvre servings
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; Accompaniment: red-curry peanut dipping sauce .; about 30 (6-inch) wooden skewers, soaked in water 1 hour

Photo by Martyn Thompson

Any party host knows that food served on skewers is just plain fun. These chicken satés are made from thigh meat, so they don't dry out during grilling, and the palm sugar in the marinade helps get the meat nice and caramely brown.

Cooks' notes:

· If you aren't able to grill 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.

Recipe notes

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