Sambal Chicken Skewers


  • 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 muoc nam)
  • 1/4 cup Sriracha
  • 2 teaspoons finely grated peeled ginger
  • 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2 inch - 2 inch pieces
  • 8 bamboo skewers soaked in water at least 1 hour

Cooking Instructions

Step 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.  Remove chicken and thread 4 or 5 pieces onto each skewer.

Step 2: Transfer leftover marinade to small saucepan.  Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7-10 minutes.

Step 3: Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.


From Bon Appétit