Roasted Chicken Skewers with Peanut Sauce

roasted chicken skewers with peanut sauce

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



      • 2 pounds boneless  skinless chicken  thighs, trimmed of excess fat
      • 1 1/2 tablespoons water
      • 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


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.

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