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Malaysian Chicken Satay
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