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Roasted Chicken Skewers with Peanut Sauce

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Roasted Chicken Skewers with Peanut Sauce

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

45 mins total
20 mins prep

Recipe Filed Under
Chicken, Fruit, Nut, Spice, Asian, Roasting, Easy, Appetizer, New Year, Entertaining

Provided By: Alexis Touchet

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An Indonesian-style peanut sauce offers all four essential flavors of Asian cooking -- sweet, sour, salty, and hot.

Ingredients

Serves:

2 pounds boneless skinless chicken thighs, trimmed of excess fat

1/2 teaspoon salt

2 1/2 tablespoons vegetable oil

2 tablespoons finely chopped onion

1 cup well-stirred canned unsweetened coconut milk

1 1/2 tablespoons water

1/2 cup crunchy or smooth peanut butter

2 tablespoons packed dark brown sugar

1 tablespoon Asian fish sauce, or to taste

1/2 teaspoon hot red pepper flakes

1 tablespoon fresh lime juice, plus lime wedges for serving

2 tablespoons chopped scallion greens

Equipment: about 48 bamboo skewers

Directions

Preheat oven to 450F with rack in lower third.

Rub chicken thighs with 1 tablespoon oil and 1/2 teaspoon salt. Roast in a shallow baking pan without turning until just cooked through, about 20 minutes. Cut into 48 bite-size pieces.

Meanwhile, cook onion in remaining 1 1/2 tablespoons oil in a heavy saucepan over medium heat, stirring occasionally, until browned, about 1 minute. Stir in coconut milk, 1 1/2 tablespoons water, peanut butter, sugar, fish sauce, and red pepper flakes and cook, whisking, until peanut butter is incorporated. Cook sauce at a bare simmer, stirring frequently to prevent sticking, until it thickens, 4 to 5 minutes. Stir in lime juice and scallion greens.

Push 1 piece of chicken onto each skewer and serve with warm peanut sauce for dipping.

Make ahead: Sauce can be made without lime juice and scallions 3 days ahead and kept chilled once cooled. Just before serving, reheat, then stir in lime juice and scallions, thinning with water if necessary.

Chicken can be roasted 1 day ahead without cutting into pieces and kept chilled once cooled. Cut and skewer, then let come to room temperature, loosely covered with plastic wrap, before serving, about 1 hour.