Friday, June 20, 2014

Grilled Sambal Chicken Skewers

I served these over rice with coconut cream, but could be used as an appetizer at a barbecue.
This recipe was found on Epicurious, some of the measurements were adjusted. It is a spicy, hot dish due to the combination of hot sauces.
Grilled Sambal Chicken Skewers

1/3 cup brown sugar
1/2 cup rice vinegar
1/4 cup sambal oelek (or other hot chili paste)
1/4 cup fish sauce
1/4 cup siriacha sauce
2 teaspoons peeled ginger, finely grated
1 1/2 pounds boneless chicken thighs, cut into 1 1/2- 2 inch pieces
1 Tablespoon sesame seeds, toasted
8 bamboo skewers soaked in water, for at least an hour.

Whisk together sugar, vinegar, sambal oelek, fish sauce, siriacha, and ginger in a bowl.
Toss in chicken thighs and marinade until ready to grill.

Put 4-5 pieces of chicken on a skewer. Transfer marinade to a small saucepan and heat to boiling, continue to boil until marinade is reduced by half, about 8-10 minutes.
Grill chicken over medium-high heat until cooked, about 10 minutes, basting with reduced marinade.
Transfer chicken skewers to serving platter and top with sesame seeds.

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