Sate Taichan: Grilled Chicken Skewers

Step 1

Pat the chicken thighs dry with paper towels, then place them on a cutting board. Cut each thigh lengthwise into three long strips, each about 1 inch wide, so the meat is thin enough to cook through quickly.

Step 2

If using wooden skewers, soak them in a bowl of cold water for at least 10 minutes so they don't burn on the grill or broiler.

Step 3

In a small bowl, stir together the soy sauce, palm sugar, minced garlic, minced ginger, and 2 tablespoons of neutral oil until the sugar dissolves and the mixture looks uniform.

Step 4

Thread each chicken strip onto a skewer by pushing the skewer through the meat in a shallow wave pattern so the meat sits flat along the skewer's length, about 3 inches of meat per skewer.

Step 5

Brush both sides of each skewer with the glaze, using about half the mixture, and let them sit at room temperature for 5 minutes so the flavor soaks in.

Step 6

If using a grill, preheat to medium-high heat until you can hold your hand 6 inches above the grate for only 3 seconds. If using a broiler, place the oven rack 4 inches below the broiler element and preheat for 5 minutes.

Step 7

Place the skewers on the grill grate or a broiler pan lined with foil. Cook over medium-high heat or under the broiler for 3 to 4 minutes until the surface turns deep golden brown with dark char spots on the edges.

Step 8

Flip each skewer with tongs and brush the cooked side with the remaining glaze. Cook the second side for another 3 to 4 minutes until it is also deep golden and cooked through (the meat should be no longer pink at the thickest point when you cut one open).

Step 9

Transfer the skewers to a serving plate. Let them rest for 2 minutes, then serve warm. The surface should be sticky and caramelized with crispy, charred edges.