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.
· 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 information
Total Time
14 hr
Yield
Makes 10 hors d'oeuvre servings
Ingredients
Special Equipment
Preparation
Step 1
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.
Step 2
Thread each chicken strip lengthwise onto a skewer, keeping strip as straight as possible. Discard any remaining marinade.
Step 3
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Step 4
Grill skewers, turning over once, until chicken is cooked through, about 4 minutes total.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
41 Time-Saving Boneless Chicken Thigh Recipes
Forget chicken breasts—boneless chicken thighs are just as easy to cook and so much more flavorful.
