Sambal Chicken Skewers
These Asian style kebabs make for a sweet, sticky, and delicious meal.
|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)|
|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|
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.