4 servings

Hands on: 35 minutes

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Total time: 35 minutes

The skewered thighs are best when grilled slowly so the sweet sauce caramelizes as the chicken cooks through. Do not marinate the chicken for more than an hour, or the meat will begin to get mushy.

1/2 cup natural peanut butter, preferably chunky

1 tablespoon curry paste or curry powder

1/2 cup coconut milk

2 tablespoons nam pla or soy sauce

1 tablespoon fresh lime juice

1 1/2 pounds boneless chicken thighs, cut into large chunks

1 lime, cut into 4 wedges

2 tablespoons fresh cilantro leaves, chopped

Start a charcoal or gas grill or preheat the broiler; the fire should be only moderately hot, and the rack should be at least 4 inches from the heat source. Place the peanut butter in a small saucepan over medium heat. Add the curry paste and enough coconut milk to achieve a creamy, stirrable consistency. Cook over low heat, whisking, for about 5 minutes, careful not to let mixture boil. Stir in the nam pla and lime juice. Cool to room temperature.

Once the sauce has cooled, marinate the chicken in it for 5 minutes or up to an hour. Slide the chicken chunks onto bamboo skewers that have been rubbed with lime juice. Grill or broil slowly, until nicely browned and cooked through, about 10 minutes. Sprinkle with fresh lime juice and garnish with cilantro. Serve immediately.

- Adapted from "The Best Recipes in the World"

by Mark Bittman (Broadway Books, $29.95)

Per serving: 341 calories (percent of calories from fat, 41), 45 grams protein, 5 grams carbohydrates, 2 grams fiber, 16 grams fat (6 grams saturated), 99 milligrams cholesterol, 481 milligrams sodium.