Sambal Chicken Skewers

serves 4-5

recipe slightly adapted from Bon Appetit Magazine

  • 1/2 cup light brown sugar
  • 1/2 cup unseasoned rice vinegar
  • 1/3 cup sambal oelek
  • 1/4 cup fish sauce
  • 1/4 cup sriracha
  • 2 teaspoons finely grated peeled ginger
  • 2 lbs. skinless, boneless chicken thighs (cut into 1 1/2 inch pieces)
  • 1 tablespoon chopped cilantro, for serving
Soak 10 bamboo skewers in water for at least an hour.
Prepare grill for medium-high heat. Whisk brown sugar, vinegar, samba oelek, fish sauce, sriracha and grated ginger in a large bowl. Add chicken and toss to coat. Let chicken sit in marinade for about 10 minutes. Thread 4-5 pieces of chicken onto each skewer.
Transfer marinade to a small saucepan. Bring to a boil, reduce heat and simmer until marinade has reduced to 1 cup, 7-10 minutes.
Grill chicken, turning and basting often with the marinade, until cooked through. About 8-10 minutes. Add chopped cilantro to grilled chicken and serve.