Grilled Chicken Satay

Name: Grilled Chicken Satay
Yield: Serves 4 to 6
Cuisine: Asian
Ingredients: 2 , lemongrass stalks, trimmed to bottom 6 inches; 3 , shallots, chopped (⅔ cup); 3 tablespoons, water; 1 tablespoon, vegetable oil; 1 tablespoon, packed brown sugar; 3 , garlic cloves, chopped; 1 (1-inch) piece, galangal, peeled and minced; 1 (1-inch) piece, ginger, peeled and sliced into ⅛-inch-thick coins; 2 teaspoons, table salt; 1 teaspoon, ground turmeric; 1/2-3/4 teaspoon, red pepper flakes; 1/2 teaspoon, ground coriander; 1/2 teaspoon, ground cumin; 1/3 cup, dry-roasted peanuts; 2 tablespoons, vegetable oil; 3/4 cup, water, plus extra as needed; 1 tablespoon, tamarind paste; 1 tablespoon, packed brown sugar; 2 pounds, boneless, skinless chicken thighs, trimmed and cut crosswise into 1- to 1½-inch-wide strips; 2 tablespoons, vegetable oil

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Appears in Cook's Illustrated July/August 2020

SERVES4 to 6

TIME1¾ hours

WHY THIS RECIPE WORKS

Malaysian chicken satay (satay ayam) features pieces of chicken coated in a deeply fragrant paste, skewered, and charred on the grill. We used fatty, collagen-rich chicken thighs because they cooked up juicier and more tender than white mea...

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