It's grilling season, and I'm a big fan of skewers on the grill. I saw this recipe and I knew Sabrina needed to make it ASAP! I loved the color and the spices that the glaze/marinade produced, AND, it's quite easy to throw together. Sabrina wanted to cool off the dish by making a coconut rice, and she kept the ginger profile strong to enhance the flavor of the skewers. I was impressed! Definitely one of the best skewers I've had. It is spicy, so keep that in mind if you're sensitive to heat.
Time to make the marinade:
- 1 cup light brown sugar
- 1 cup rice vinegar
- ⅔ cup hot chili paste (sambal oelek)
- ½ cup fish sauce (nam pal or huac nam)
- ½ cup Sriracha
- 4 tsp finely grated, peeled ginger
- 1 ½ lb skinless, boneless chicken thighs cut into 1 ½" - 2" pieces
- 8 bamboo skewers
In a large bowl, whisk together all ingredients except the chicken, until sugar is dissolved. Place chicken pieces into a bowl or zip top bag and pour half of the marinade over the chicken. Seal and chill in the fridge for about 30 min. or up to 2 hours.
Meanwhile, make the glaze.
Pour remaining marinade into a small saucepan, bring to a boil over medium-high heat, reduce heat and simmer until reduced and slightly thick. Keep warm.
Soak wooden skewers in a pan of water for at least 30 min.
Skewer the marinated chicken, threading 4 - 5 chicken pieces onto each skewer. Preheat grill to medium-high heat, and grill chicken for about 2 - 3 min per side, until nicely browned. Let grilled chicken rest, and drizzle or brush a little of the glaze over each skewer while they are hot. Serve with some Ginger-Coconut Rice (recipe below).
- 2 Tbls chopped fresh ginger
- 2 Tbls chopped fresh garlic
- 1 Tbls olive oil
- 2 cups uncooked rice
- 1 cup light coconut milk
- 1 ½ cup low sodium chicken stock
- salt and pepper
In a saucepan over medium heat, cook ginger and garlic with 1 Tbls olive oil, until just cooked, about a min. Add rice and toast for about 2 more min. Add chicken stock to pan, along with coconut milk and some salt and pepper. Bring up to a simmer, reduce heat and cover. Cook rice for about 15 min. Let rest off the heat for 5 min. Fluff with a fork and serve.