Sambal Chicken Skewers
Yield: 4 servings
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Special equipment: 8 bamboo skewers soaked in water at least 1 hour.
Ingredient info: Hot chili paste is available at Asian markets and many supermarkets.
Ingredient info: Hot chili paste is available at Asian markets and many supermarkets.
Ingredients:
1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (such as sambal oelek)
1/4 cup fish sauce (such as nam pla or nuo nam)
1/4 cup Sriracha
2 teaspoons finely grate peeled ginger
1 1/2 lb. skinless, boneless chicken thighs, cut into 1 1/2"-2" pieces
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (such as sambal oelek)
1/4 cup fish sauce (such as nam pla or nuo nam)
1/4 cup Sriracha
2 teaspoons finely grate peeled ginger
1 1/2 lb. skinless, boneless chicken thighs, cut into 1 1/2"-2" pieces
Directions:
1. 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.
2. Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7-10 minutes.
3. Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.
Tips:
*Look for sambal oelek and sriracha in the Asian section of grocery stores.
*If you prefer it to be less spicy, leave out some of the sambal oelek. The sriracha isn't as spicy.
*Remember to soak the bamboo skewers in water for at least an hour before skewering the chicken and grilling. This helps prevent the skewers from burning or catching fire.
*I also made this with metal skewers with great results. They cooked a bit faster.
*Really bring the remaining marinade to a good boil for a few minutes before basting the skewers again. We let it get nice and thick and served it alongside.
*These skewers were great served up with sticky rice and grilled zucchini from the garden.
*It's not listed in the recipe, but I topped mine with cilantro, Thai basil and mint leaves. The fresh flavor of the herbs was great with the spicy sauce.
*If you prefer it to be less spicy, leave out some of the sambal oelek. The sriracha isn't as spicy.
*Remember to soak the bamboo skewers in water for at least an hour before skewering the chicken and grilling. This helps prevent the skewers from burning or catching fire.
*I also made this with metal skewers with great results. They cooked a bit faster.
*Really bring the remaining marinade to a good boil for a few minutes before basting the skewers again. We let it get nice and thick and served it alongside.
*These skewers were great served up with sticky rice and grilled zucchini from the garden.
*It's not listed in the recipe, but I topped mine with cilantro, Thai basil and mint leaves. The fresh flavor of the herbs was great with the spicy sauce.
Recipe source:Bon Appetit; July 2013
Read more at https://www.culinarycovers.com/2013/07/sambal-chicken-skewers/#eKTgz83hWTUWdiIO.99
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