Sambal Chicken Skewers

Fun twist to shish kebab!  Try these for an asian skewer recipe that is great over rice and steamed veggies

Sambal Chicken Skewers


1/2 C packed brown sugar (use coconut sugar)
1/2 C rice vinegar
1/3 C hot chili paste (we used Sambal Oelek)
1/4 C fish sauce (ex. Nam Pla or Nuoc Nam)
1/4 C sriracha
2 tsp finely grated, peeled ginger
1 1/2 lb boneless, skinless chicken, but into 1 1/2" - 2" cubes
bamboo skewers, soaked in water


Whisk sugar, vinegar, chili paste, fish sauce, sriracha, and ginger in a bowl.  Add chicken and toss to coat.  Thread 4-5 chicken pieces onto a soaked bamboo skewer.

Transfer the 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....7-10 minutes.  Enjoy!!!!!!!