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.
Ingredients: 2 tablespoons Asian fish sauce,1/4 teaspoon black pepper,1 tablespoon packed palm or dark brown sugar,3 garlic cloves, finely chopped,Accompaniment: red-curry peanut dipping sauce.,1 tablespoon Chinese rice wine or sake,1/4 teaspoon salt,3/4 cup finely chopped shallots (about 3),1 1/2 lb skinless boneless chicken thighs, trimmed and cut into 1/2-inch-wide strips,2 tablespoons peanut or vegetable oil
Instructions: 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.