“This recipe won’t dry out on the grills.”

INGREDIENTS

1 1/2 lb skinless boneless chicken thighs, trimmed and cut into 1/2-inch-wide strips
3/4 cup finely chopped shallots (about 3)
3 garlic cloves, finely chopped
1 tbsp. packed dark brown sugar
1/4 tsp.  black pepper
2 tbsp.  peanut or vegetable oil
2 tbsp.  Asian fish sauce
1 tbsp. Chinese rice wine or sake
1/4 tsp. salt
         About 30 (6-inch) wooden skewers, soaked in water 1 hour

DIRECTIONS

• 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, for 12 hours but no longer than 24 hours.
• 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.
• Serve with your favorite dipping sauce.
• Note:
  • If you aren’t able to grill outdoors, satés can be cooked in a hot lightly oiled large (2 burner) well-seasoned ridged grill pan over moderately high heat.
  • Chicken can be threaded onto skewers 1 day ahead and chilled, covered