Chicken Satay with Peanut Sauce

Makes 30 skewers

⅓ cup peanut oil, divided
¼ cup dark brown sugar
1 tablespoon ground coriander
2½ teaspoons ground turmeric
1½ teaspoons kosher salt
6 scallions, whites and light green parts chopped
3 cloves garlic, peeled
3 large shallots, chopped
1 (5″) piece ginger, sliced
3¼ pounds skinless chicken thighs, cut into 1″-wide, ¼”-thick slices
30 (8″) bamboo skewers, soaked in water for 30 minutes

Purée 2 tablespoons oil, the sugar, coriander, turmeric, salt, chopped scallions, garlic, shallots, and ginger in a food processor until smooth. Transfer paste to a bowl and add chicken; toss to combine. Cover with plastic wrap; chill 4 hours.

Heat a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Thread 2 pieces of chicken onto each skewer; grill, turning once, and brushing often with remaining oil until charred, 5-6 minute.

Serve with Peanut Sauce

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