Sambai Chicken Skewers

Kebabs get a bad rap. But this Asian take, with a spicy, sticky glaze, makes for a very convincing comeback.


150 g light brown sugar
120 ml rice vinegar
1 Tbsp hot Chili Paste
1 Tbsp fish sauce (such as Nam Pla)
2 Tbsp Sriracha or other hot chilli sauce you prefer
1 Tbsp finely grated peeled ginger
600 g skinless, boneless chicken breast, cut into pieces
8 wooden skewers soaked in water for at least 1 hour


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.
Transfer leftover marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half, 7–10 minutes.
Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.
Serve on a bed of rice or saffron rice with mixed salad