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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) But this Asian take, with a spicy, sticky glaze, makes for a very convincing comeback. 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 teaspoons finely grated peeled ginger |
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2 -2 pieces |
Directions:
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.
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.
3. Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.
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