If you grill one thing this summer, grill these Sriracha-Glazed Chicken Skewers.
I thought the honey-lime chicken skewers we grilled last summer were the best thing ever, but this sticky, spicy, Sriracha-coated version is my new favorite.
If you’ve never tried Sriracha, it’s a fabulous chili-garlic sauce that can be used to flavor just about anything: soups, sauces, pastas, pizzas, hot dogs, hamburgers, chicken…you name it! You can find it in the international food aisle of just about any grocery store – just look for a bottle with a green lid and a rooster on the front.
The recipe also calls for hot chili paste, which is made of chilies, but no other additives (such as garlic or spices). This allows you to add heat to your dish without altering the other flavors. We like foods spicy at my house, so we used the full one-third cup of the hot chili paste called for in the recipe. If you’re less adventurous or don’t care for spicy foods, you’ll want to reduce the amount.
This marinade/basting sauce came together in under five minutes – I quickly coated the chicken pieces and skewered them while the Tall Boy started the grill. While the coals were warming, I cooked the remaining marinade until reduced by half – or about another ten minutes. The skewers cooked quickly on the grill – ten minutes or so – so we had dinner on the table in under 30 minutes!
What’s your favorite grilling recipe? We’re always looking for ways to change things up on the grill, so feel free to link up your recipes in the comments below.
- 1/2 cup light brown sugar (packed)
- 1/2 cup rice vinegar
- 1/3 cup hot chili paste
- 1/4 cup plum sauce (look for it in the Asian food aisle)
- 1/4 cup Sriracha
- 2 teaspoon finely grated ginger
- 1 1/2 pound skinless, boneless chicken, cut into 2-inch pieces
- In a medium bowl, combine the sugar, vinegar, chili paste, plum sauce, Sriracha and ginger. Add chicken pieces, and turn to coat. Thread chicken onto skewers.
- Transfer the remaining marinade to a small saucepan and bring to a boil. Reduce heat and simmer, until the marinade is reduced to about one cup - this took about 10 minutes for me.
- Grill chicken over medium-high heat for about 8 to 10 minutes, turning and basting often, until cooked through and juices run clear.
- **If you're using bamboo skewers, soak your sticks in water for at least 30 minutes before threading your chicken.
adapted from bon appetit, July 2013