GRILLED SAMBAL OELEK CHICKEN SKEWERS
sandravalvassori.com
Servings: 4
Ingredients
- 3 Tablespoons cane sugar or maple syrup, or sweetener of choice
- 1/4 cup sambal oelek or other hot chile paste
- 1/4 cup unseasoned rice vinegar
- 1/4 cup low sodium soy sauce I use Tamari
- 2 Tablespoons fish sauce
- 4 garlic cloves peeled and finely grated, or minced
- 1 1- inch piece fresh ginger peeled and finely grated, or minced
- 1 lime juiced (optional)
- 2 pounds skinless boneless chicken thighs, cut into 1½-inch to 2-inch pieces
- 8-10 bamboo skewers soaked in water for at least 20 minutes
Instructions
- In a large non-reactive bowl, whisk sugar, sambal oelek, vinegar, soy sauce, fish sauce, garlic, ginger, and lime juice if using. Add chicken and toss to coat. Marinate for 15 minutes, or one hour if possible.
- Prepare grill for medium-high heat. Remove chicken from marinade and thread 4-5 pieces onto each skewer.
- Transfer leftover marinade to a small saucepan. Bring to a boil, reduce heat, and simmer for about 5-7 minutes until reduced and thickened to the consistency of a glaze.
- Grill chicken skewers on the barbecue, turning a few times and basting with the reserved glaze until the chicken is lightly charred and golden brown all over. Transfer skewers to a serving plate and serve.