I often feel a bit “let down” the week following the Art Fair. I miss the exhilaration and bustle of experiencing our town packed with people and merchants. I regret not purchasing the little Australian opal necklace for my daughter and the vegetable drawings for my kitchen wall. I am delighted, however, with my Potter’s Guild bowls and the memory of Thai skewered chicken thighs still linger on my palate. Hey — I can make my own version of those “Thai Sticks” and recreate a taste of the art fair for dinner tonight- dinnerFeed is decided!

I love street food and have enjoyed grilled chicken thighs (patay) on the streets of Thailand, so at the Art Fair I gravitate to the grill by the Union on State Street for their “Thai Sticks”. I had trouble locating them this year because they changed the name to “Chicken on a Stick”. It’s still the same mouth-watering recipe.

I usually purchase my Asian Pantry from Tsai Grocery (3115 Oak Valley Drive; located a block from Target off S.Main). I prefer the authenticity of the condiment flavors and the prices for these items can’t be beat! Moist and juicy chicken thighs are my favorite part of the chicken which suits my wallet just fine; the thighs are one of the most economical parts of the bird.

I will serve this with peeled and thinly sliced cucumbers tossed with rice wine vinegar and a pinch of sugar. Cellophane noodles would be another appropriate side, especially if combined with leftover grilling sauce.

Yield: 4 servings Active Time: 20 minutes Grill Time: 25-35 minutes Total Cost : apx. $10.00

Ingredients

4 large bamboo or metal skewers 1/2 cup creamy peanut butter 1/4 cup soy sauce 1 tablespoon chopped fresh ginger 2 tablespoons brown sugar 4 tablespoons freshly squeezed lime juice 1-2 teaspoons chili garlic sauce 1/2 teaspoon dry turmeric (optional) 2 pounds skinless & boneless chicken thighs, cut in half, dangling chicken bits removed Chopped cilantro or flat leaf parsley (optional)

Directions

1. If using bamboo skewers, soak in water at least one hour. 2. In a medium-sized sauce pan, combine peanut butter, soy sauce, ginger, brown sugar, lime juice, turmeric and 1 teaspoon of the chili sauce with 1/4 cup water. Over medium heat, stir peanut sauce until smooth, about 6 minutes. Taste and season with additional chili sauce if desired. 3. Prepare grill for medium, direct heat. Thread chicken pieces onto skewers. Oil grill grates and place chicken on heated grill. 4. Brush chicken with peanut sauce and close grill cover. Every 5 minutes, open cover, rotate chicken and brush with sauce. Depending on the size of the chicken pieces, it will take 25-35 minutes to cook through. Chicken is done when juices run clear. 5. If desired, garnish with chopped cilantro or parsley and serve.

.