Charred Chicken Skewers with Creamy Peanut Sauce

Peanut sauce has a long history across West Africa and Southeast Asia, where peanuts were cooked into stews, sauces and spreads long before they became a lunchbox staple. What makes this version feel familiar is how little it asks of you. Peanut butter does most of the work, and a splash of soy, a little honey and some rice vinegar give it the sweet, salty, sour balance that makes you reach for a second skewer.

A quick note on the chicken. Breast meat is lean and can dry out fast on a hot grill, so the marinade is doing you a favor. The peanut sauce coats each strip and sits on it while the grill does its job, and the turmeric gives the chicken a warm golden color. Cut the strips as evenly as you can so they cook at the same pace. Thin ends curl and char before the thick middle is done, and that is the one thing that will make these tough.

If the grill is not an option, a grill pan or a very hot cast iron skillet works well. Give the skewers room so they sear rather than steam, and turn them only when the first side releases easily. Keep an eye on the thermometer rather than the clock, since thickness and grill heat vary a lot from one night to the next.

Leftover sauce keeps well in a sealed jar in the fridge for several days. It thickens when cold, so loosen it with a teaspoon of warm water before serving. It is also excellent on cold noodles or as a dip for raw vegetables.

For a side, something cool and crunchy balances the richness of the peanuts. A quick Cucumber Salad with Rice Vinegar and Sesame echoes the vinegar in the sauce, and it takes about ten minutes while the chicken marinates. If you want something warm and green, Sesame Stir Fried Broccoli with Scallions pairs nicely and uses the same sesame oil already in your pantry.