SAMBAI CHICKEN SKEWERS
170 g light brown sugar
120 ml rice vinegar
1 Tbsp hot chili paste (such as sambal oelek or of your choice)
1 Tbsp fish sauce (such as nam pla)
75 ml 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
How to Cook:
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