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Malaysian Chicken Satay (Fatty Crab)
by Zak Pelaccio, Fatty Crab (Upper West Side), New York, NY

Directions

Makes 12 skewers; serves 4 people
Serve with Peanut Sauce

For the marinade:

Puree all marinade ingredients, except the chicken, in a food processor until smooth and pour over the chicken thighs. Marinate for 48 hours.

For the basting liquid:

Heat a skillet over medium-high heat. Add the chiles and toast until dark but not black. Transfer to a blender and blend them with the oil. Set aside.

Combine all basting liquid ingredients in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to low and keep warm for basting.

Separate the chicken skins from the thighs and cut the skins into 9 pieces. Cut the thighs into 12 pieces of the same size.

Thread 4 pieces of chicken and 3 pieces of skin onto each skewer, leading with the chicken meat and alternating with the skin. Refrigerate until ready to cook and up to 2 days.

Heat a gas or charcoal grill to medium-high heat. Just before cooking, brush the chicken with the basting liquid. Grill the chicken skewers, flipping once and brushing once or twice with the basting liquid, until cooked through, 6 to 7 minutes.

Serve 3 skewers per person with the peanut sauce on the side for dipping and the cucumbers, if using.

Ingredients

For the marinade:

  • 3 Tbs. palm sugar
  • 4 cloves garlic
  • 3 stalks lemongrass, peeled and thinly sliced
  • 2 Thai chiles, stems removed
  • 1/4 cup fish sauce
  • 1/4 cup coconut milk
  • 1 Tbs. cincalok (available at well-stocked Asian markets)
  • 2-inch piece ginger, peeled and sliced
  • 2 Tbs. fresh lime juice
  • 4 boneless skin-on chicken thighs

For the basting liquid:

  • 1/4 cup dried whole cayenne chiles
  • 1 cup vegetable oil
  • 1/4 cup coconut cream
  • 3 Tbs. fresh lime juice
  • 3 Tbs. seasoned rendered chicken fat (such as schmaltz)
  • 2 Tbs. cincalok
  • Kosher salt
  • 12 bamboo skewers, soaked in water for 20 minutes
  • Fresh or pickled cucumbers, for garnish (optional)
 

Featured Appetizer

Curry Laksa by Erik Cheah, Penang (Lodi), Lodi, NJ

The word laksa derives from the Sanskrit lakhsa, which means "a lot," and refers to a delicious, rich noodle dish that can take two forms: assam laksa, a sweet-and-sour, brothy noodle soup or curry laksa, a thicker, creamier curry, also made with noodles. Most laksas are made with fish, from mackerel to shrimp, and they're often garnished with bean sprouts and fresh mint.

 

Featured Sauce

Peanut Sauce by Zak Pelaccio, Fatty Crab (Upper West Side), New York, NY

This sauce is the traditional accompaniment for Malaysian chicken satay. Exotic flavors such as cumin,  fennel seeds and coriander complement its base of ground peanuts and coconut milk.