Chicken Satay with Spicy Peanut Sauce

Mother's Day approaches. But first: Tyler is graduating in three weeks and the reality is settling in like fog. My firstborn. The kid I coached in soccer. The kid who ate three bowls of pho and said nothing, which was everything. The kid who learned to smoke brisket by watching me and one day just did it, the way birds learn to fly — not through instruction but through proximity to flight. He's leaving. Not far — Houston Community College is in Houston, he'll live at home, nothing changes logistically. But everything changes emotionally. He's not a high school student anymore. He's a young man with a plan and a car and a girlfriend and a set of tools and a grandfather's pocket knife in his pocket. I've been thinking about what to give him for graduation. Not a watch — that's what his stepfather Doug will give him (Christine told me). Not money — too impersonal. Something that says: you're mine, you came from me, and you're going to be fine. I'm giving him Mr. Clarence's rub recipe. The original. The paper that's been in my wallet for eight years, next to my sobriety chip. I'm going to frame it — the actual paper, grease stains and fold marks and all — and give it to my son. The recipe will be a copy. I'll write it out fresh for my wallet. But the original — the one Mr. Clarence wrote in his own hand, the one that smells like smoke and time — that goes to Tyler. Because Tyler is the one who tends fire. Tyler is the one who understands that some things you learn by watching, not reading. Tyler is the one who'll stand at a smoker when he's forty-four and think about his dad the way I think about Mr. Clarence. I haven't told anyone about this gift. It's between me and a piece of paper and a man who died in 2011 and a boy who's about to become a man. Made dinner: thit nuong — grilled pork, the simple kind. Lemongrass, fish sauce, garlic. Fifteen minutes on the grill. Served over rice with a fried egg. Tyler ate three plates. Some things don't change. Some things you hold onto as long as you can.

The thit nuong I made that night — lemongrass, fish sauce, garlic, fifteen minutes on the grill — was never about the recipe. It was about standing at the fire one more time while Tyler was still just Tyler, my kid, home for dinner. When I make these chicken satay skewers now, that same Southeast Asian warmth comes back: the char, the marinade, the smell of something simple done right. It’s the closest thing in my rotation to what we had that night, and every time I thread the skewers I think about a boy who ate three plates and said nothing, which was everything.

Prep Time: 20 min (plus 1 hr marinating) | Cook Time: 12 min | Total Time: 1 hr 32 min | Servings: 4

Ingredients

1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch strips
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
2 teaspoons lemongrass paste (or 1 stalk fresh lemongrass, minced)
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 tablespoon neutral oil (such as vegetable or avocado)
Wooden or metal skewers
For the Spicy Peanut Sauce:
1/2 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons lime juice (about 1 lime)
1 tablespoon honey or brown sugar
1 teaspoon sriracha or chili garlic sauce (more to taste)
1 clove garlic, minced
3–4 tablespoons warm water, to thin

Instructions

Marinate the chicken. In a large bowl, whisk together soy sauce, fish sauce, brown sugar, lemongrass, garlic, turmeric, coriander, and oil. Add chicken strips and toss to coat. Cover and refrigerate for at least 1 hour, or up to overnight.
Soak skewers. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Make the peanut sauce. Whisk together peanut butter, soy sauce, lime juice, honey, sriracha, and garlic in a small bowl. Add warm water one tablespoon at a time until the sauce is smooth and pourable. Taste and adjust heat or sweetness as needed. Set aside.
Thread the skewers. Remove chicken from the marinade and thread each strip onto a skewer, weaving back and forth so it lays flat and cooks evenly.
Grill. Heat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates. Grill skewers for 5–6 minutes per side, until the chicken is cooked through and has good char marks. Internal temperature should reach 165°F.
Rest and serve. Let skewers rest for 2 minutes. Serve over steamed jasmine rice with peanut sauce on the side and a wedge of lime. Garnish with sliced scallions or fresh cilantro if desired.

Nutrition (per serving)

Chicken Satay with Spicy Peanut Sauce — The Grill Still Going After He's Gone