Chicken Satés

Ingredients for Chicken Satés

• 675g skinless boneless chicken thighs, trimmed and cut into 1/2-inch-wide strips

• 90g finely chopped shallots (about 3)

• 3 garlic cloves, finely chopped

• 1 tablespoon packed palm or dark brown sugar

• 1/4 teaspoons black pepper

• 2 tablespoons peanut or vegetable oil

• 2 tablespoons Asian fish sauce

• 1 tablespoon Chinese rice wine or sake

• 1/4 teaspoons salt

• Accompaniment: red-curry peanut dipping sauce .

• about 30 (6-inch) wooden skewers, soaked in water 1 hour

How to make Chicken Satés

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.