Sambal Chicken Skewers
These Thai-inspired grilled chicken skewers are bursting with bold flavors and a hint of heat. The succulent chicken pieces are marinated in a sweet and spicy mixture of brown sugar, vinegar, chili paste, fish sauce, and ginger, creating a delicious balance of savory and tangy notes. Grilled to perfection and basted with a reduced marinade, these skewers are a must-try for a flavorful and satisfying dish that will impress your taste buds.
— Constant Cookbook
Ingredients
- 1/2 (packed) light brown sugar
- 1/2 unseasoned rice vinegar
- 1/3 hot chili paste (such as sambal oelek)
- 1/4 fish sauce (such as nam pla or nuoc nam)
- 1/4 Sriracha
- 2 finely grated peeled ginger
- 1 1/2 skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces
- 8 bamboo skewers soaked in water at least 1 hour
Instructions
- 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. Remove chicken and thread 4 or 5 pieces onto each skewer.
- Transfer leftover marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7â10 minutes.
- Grill chicken, turning and basting often with reduced marinade, until cooked through, 8â10 minutes.
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