Sambal Chicken Skewers

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

4 Servings

1/2 cup (packed) light brown sugar

1/2 cup unseasoned rice vinegar

1/3 cup hot chili paste sambal standard

1/4 cup fish sauce (such as nam pla or nuoc nam)

1/4 cup Sriracha

2 teaspoon finely grated peeled ginger

1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch 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. Remove chicken and thread 4 or 5 pieces onto each skewer.

Step 2

Transfer leftover 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.

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