Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) This spicy, sticky glazed chicken features sambal oelek, a bright and punchy chile-packed condiment, giving these grilled skewers a very convincing comeback.
Recipe information
Yield
Makes 4 servings
Ingredients
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 teaspoons finely grated peeled ginger
1½ pounds skinless, boneless chicken thighs, cut into 1½"-2" pieces
Special Equipment
8 bamboo skewers soaked in water at least 1 hour
Preparation
Step 1
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.
Step 2
Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7-10 minutes.
Step 3
Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
11 Red-Hot Recipes for Hot Sauce Lovers
For the real hotheads out there, bottled hot sauce is more than a condiment—it's an ingredient. Here's how they use it in cooking, from chipotle mayos to the ultimate grilled cheese.
