Satay-Style Grilled Chicken Thighs

Satay-Style Grilled Chicken Thighs

A familiar sight on many Thai menus in the U.S., chicken satay typically involves grilled skewers of marinated chicken, charred and stained with spices, and served with peanut sauce and perhaps a cucumber relish on the side. This recipe gives the dish a one-plate remix by bringing all the same flavors together, in slightly different proportions, and placing them atop rice. Because of its sugar and fat content, the coconut milk in the chicken marinade chars up beautifully on the grill, while the chile in the cucumber relish — served as an abundant garnish here — balances out the sweetness of the dressing. Replacing the traditional peanut sauce, chopped peanuts add pops of crunch. Get ahead by putting together the salad and marinade the day before and storing them in the fridge until you’re ready to make the chicken.

Yield: 6 servings

For the Marinade and Chicken

½ cup unsweetened coconut milk

2 tablespoons fish sauce

2 tablespoons seasoned rice vinegar

2 tablespoons Thai red curry paste

1 tablespoon brown sugar

1 teaspoon yellow curry powder (any kind)

2 pounds boneless, skinless chicken thighs (6 large thighs)

For the Cucumber Salad

4 mini cucumbers, quartered lengthwise and thinly sliced

1 medium shallot, halved and thinly sliced

¼ cup seasoned rice vinegar

1 tablespoon fish sauce

1 fresh Fresno, cayenne or serrano chile, thinly sliced

3 tablespoons chopped cilantro

Cooked jasmine rice, for serving

⅓ cup roasted unsalted peanuts, chopped

Make the marinade: In a medium bowl, whisk together the coconut milk, fish sauce, vinegar, curry paste, brown sugar and curry powder. Transfer ⅔ cup of the marinade to a gallon-size resealable zip-top bag, along with the chicken. (Set aside the remaining marinade.)

Seal the bag, pushing out any excess air. Toss to coat the chicken. Place in a dish and refrigerate for at least 2 hours or up to 8 hours.

Meanwhile, prepare the cucumber salad: In a small bowl, combine the cucumbers, shallot, vinegar, fish sauce and chile. Refrigerate until ready to serve, up to 24 hours.

Heat a grill to medium-high. Remove chicken from the marinade and pat dry with paper towels. Discard marinade in bag.

Place chicken on the hot grill grate. Cover and grill for 5 minutes per side. Brush tops of chicken with reserved marinade. Continue grilling, turning, and brushing on marinade until chicken is cooked through, 4 to 6 minutes more.

Thinly slice the chicken and serve atop the rice. Stir the cilantro into the cucumber salad, then spoon the salad and its dressing over the chicken. Garnish with the peanuts.