Sambal Chicken Skewers – Grillsanity!

Two things in life never get old – sports and grilling! And the next three weeks will be a furious combination of both passions as the NCAA College Basketball Tournament explodes with 48 games in four days.  Grillsanity is here to keep the flaming-hot food coming through this feverish pace with Sambal Chicken Skewers.  Fiery red and beautiful, these Asian-inspired skewers will explode in your mouth featuring hot chili paste, caramelized brown sugar, and fresh aromatic ginger.

This recipe is all about the marinade and basting sauce, which is a simple combination of brown sugar, rice vinegar, chili paste, fish sauce, Sriracha, and ginger.  After marinating, bring the remaining marinade to boil in a saucepan and then reduce by half to form the basting sauce.  Assemble the skewers and grill over medium-high heat, basting often until finished cooking.  The brown sugar, chili paste, Sriracha, and ginger will caramelize around the charred chicken forming a dark red coating that is utterly scrumptious. Suitable for any sport, but perfectly matched for the drama and maniacal action of March Madness, these Sambal Chicken Skewers will bring a dose of Grillsanity to your table.

Serves 4

Sambal Chicken Skewers Ingredients

  • 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)
  • 1/4 cup Sriracha
  • 2 teaspoon 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

Sambal Chicken Skewers Directions

  1. Prepare grill for medium-high heat.
  2. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Let the chicken sit in the refrigerator for at least 30 minutes. Remove chicken and thread 4 or 5 pieces onto each skewer.
  3. 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.
  4. Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.

Taken from

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