1.5 lb boneless chicken thighs, cut into 1.5-2 inch pieces
Instructions
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 4-5 chicken pieces onto a bamboo skewer (soaked in water at least 1 hour).
Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half, about 7-10 minutes.
Grill chicken, turning and basting often with reduced marinade until cooked through, 8-10 minutes.
Originally Submitted
9/20/2013
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