Monday, January 18, 2021

Grilled Chicken Skewers

Yield: 3 servings


  • 1/2 cup brown sugar
  • 1/2 cup rice wine vinegar
  • 1/3 cup hot chili paste
  • 1/4 cup fish sauce
  • 1/4 cup sriracha
  • 2 tsp grated ginger
  • 1 1/2 lbs. boneless, skinless chicken thighs, cut into 1.5" pieces


  1. To make the marinade, combine the brown sugar, vinegar, chili paste, fish sauce, sriracha, and ginger.  Add the chicken pieces.  Cover and refrigerate overnight.
  2. Thread the chicken onto skewers.
  3. Pour the marinade into a small saucepan.  Bring to a boil, reduce heat, and simmer until thickened, about 7-10 minutes.
  4. Brush the chicken with the sauce and grill over medium heat until cooked through.  Continue brushing was sauce throughout grilling until you've used it all.

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