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.