Grilled Chicken Sates
Because we use chicken thighs, the chicken does not dry out on the grill.

Servings: 10 (About 3 skewers each)

• 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 tablespoon packed dark brown sugar
• 1/4 teaspoon black pepper
• 2 tablespoons peanut or vegetable oil
• 2 tablespoons Asian fish sauce
• 1 tablespoon Chinese rice wine or sake
• 1/4 teaspoon salt

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

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. Serve with your favorite dipping sauce.

• 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

Per Serving: 110 Calories; 5g Fat (43.8% calories from fat); 1g Saturated Fat; 11g Protein; 4g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 100mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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