Works for Peanuts

Truth is, the chicken even would’ve done this for free.  So flavorful and vibrant are the Thai spices that enrobe it, the bird rises to perfection when the grill’s flames seal in all those juices and caramelize the curry paste.  The peanut dipping sauce tempts, but really, the chicken has all it needs.

Fine, but do we?  As tantalizing as are the flavors that go into the marinade beforehand, including the pantry of herbs and spices that make up curry paste, the peanut sauce is the final element that seduces the taste buds.  Creamy, nutty (naturally) and maybe a bit tangy, the peanut sauce engages similar elements in the chicken and inspires the tongue to sing long after. Is it any wonder peanut dipping sauce is one of the country’s favorite condiments?

So winning is the combination of poultry and groundnut, Fine Cooking saw fit to feature and provide instructions for both in its August/September 2019 issue.  The recipe sat in the archives for over two years, before future menu planning unearthed it this winter.  From then, the grill called with ever more insistence.  By February, the temptation was to shovel a path to the device, to brush off the snow that had accumulated, and to get cooking.  Such are the depths of male obsession.

Somehow, resistance persisted through March, but now that  robins have returned and green bestirs the first brave branches, it’s grillin’ time!  Not a moment too soon, either, as the fires waited all winter to work their magic.  Their tasks include kissing the skewered chicken with a spotty char, tucking in all the bird’s juiciness and infusing it with the marinade’s spirit.

By the time the chicken comes off the grill, it’s fulfilled its calling and doesn’t require much else.  Greater passions animate diners however, especially as they’ve waited for this moment all winter.  Only a dip in the peanut sauce will make the wait entirely worth it.  Spicy, creamy, tangy, with an intriguing touch of heat…  Yes!  Maybe the bird isn’t working for peanuts, but everyone else on the back deck is.  Happy spring!

*****

Thai Chicken Skewers with Peanut Sauce

For the peanut sauce:

• 1/2 cup coconut milk, stirred
• 1/4 cup smooth peanut butter (*1)
• 1 tablespoon fresh lime juice
•  1 tablespoon soy sauce
• 3 teaspoons Thai red curry paste (*2)

For the chicken:

• 2 pounds boneless, skinless chicken thighs
• 4 tablespoons vegetable oil (*3)
• 2 tablespoons fresh lime juice
•  2 teaspoons Thai red curry paste
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 2 scallions, white and light green parts only and sliced thinly diagonally, for serving
• lime wedges, for serving

First, make the dipping sauce.  Put a small saucepan over a medium flame.  Add the coconut milk, peanut butter, lime juice, soy sauce and curry paste.  Whisk well to combine and continue cooking until the mixture reaches a low simmer.  Turn off the heat, cover and reserve for later use.

Next, move on to the chicken.  Cut the thighs into 1-and-1/2 inch pieces.  Put these in a large sealable bag, and add the oil, lime juice, curry paste, garlic, salt and pepper.  Seal the bag, leaving a good amount of air trapped inside.

Once you’re confident the bag is completely sealed, toss and rotate the ingredient until the marinade is mixed and the chicken is thoroughly coated.  Open the seal and force out as much air as possible, then reseal  “Massage” the marinade into the chicken, refrigerate for at least an hour, up to a day. (*4)

Set the grill to a high flame.  When it reaches 500°, reduce the flame to medium.  Thread the chicken on metal skewers, so they just are touching, but are not tightly packed.  Grill the skewers over a direct flame, turning every so often to avoid burning, 10 minutes total.

Put the skewers on a serving platter, sprinkle with scallion slices, and serve with lime wedges and peanut dipping sauce.

NOTES:

1 – “Chunky” peanut butter is fine.  In fact, in deference to it being used in a peanut sauce, perhaps chunky is even better.

2 – Available in most mid-sized or larger supermarkets.  If not, amazon always offers a lifeline for such pantry items.

3 – Instead, try peanut oil.  Not only is it more central to Thai cuisine, but peanut oil is more aligned with the dish’s character.

4 – The longer, the better.  Overnight is ideal.  Wait too long, though, and the lime juice begins to toughen the poultry.  Still, it takes a while for this to happen; marinating for 18 hours or so is ideal.

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