Sambal Chicken Skewers
| August 22, 2013 | Posted by Julz under Asian Influence, Chicken |
Food Trend: If you obsessively read food blogs like I do, you will have noticed that this summer was all about GRILLED CHICKEN!
My Adaptation: Other than marinating overnight and garnishing with lime & cilantro, I pretty much followed the recipe here
Inspiration: Since Bon Appetit was relaunched in 2011, the editors challenge readers to “cook the cover“. You must submit your version of the cover and then they are posted online. While I LOVE BA, I haven’t cooked many of the cover dishes. So my first cover dish made the blog!!
I made this dish for my college gals, who all agreed it was the BEST Chicken they ever ate! (At least Romy did!)
Sambal Chicken Skewers
2013-08-22 17:29:03
The BEST Grilled Chicken I've ever had!!
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 nuoc nam)
1/4 cup Sriracha
2 teaspoon finely grated peeled ginger
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces
Skewers
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. 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.
My alterations
- I marinated the chicken over night
- I strained the hot chilis out of the sambal paste to take down the heat
- Served with Fresh Lime & Cilantro from my garden!
Adapted from Julz
Adapted from Julz
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