Sambal Chicken Skewers
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup sriracha
- 1/2 cup unseasoned rice vinegar
- 1/2 cup (packed) light brown sugar
- 1/3 cup hot chili paste (such as sambal oelek)
- 1/4 cup fish sauce (such as nam pla or nuoc nam)
- 2 teaspoons finely grated peeled ginger
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2"-2" pieces
- ingredient info: hot chili paste is available at asian markets and many supermarkets.
- 8 bamboo skewers soaked in water at least 1 hour
Preparation Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer. Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7-10 minutes. Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.
Preparation Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer. Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7-10 minutes. Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.
