Sambal Chicken Skewers

• porcje: 4 servings

Składniki

½ cup (packed) light brown sugar

½ cup unseasoned rice vinegar

⅓ cup hot chili paste (such as sambal oelek)

¼ cup fish sauce (such as nam pla or nuoc nam)

¼ cup Sriracha

2 teaspoon finely grated peeled ginger

1½ pounds skinless, boneless chicken thighs, cut into 1½-inch–2-inch pieces

8 bamboo skewers soaked in water at least 1 hour

Wskazówki

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.

Transfer leftover 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.