Sriracha-Glazed Chicken Skewers
  • ½ cup light brown sugar (packed)
  • ½ cup rice vinegar
  • ⅓ cup hot chili paste
  • ¼ cup plum sauce (look for it in the Asian food aisle)
  • ¼ cup Sriracha
  • 2 teaspoon finely grated ginger
  • 1½ pound skinless, boneless chicken, cut into 2-inch pieces
  1. 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.
  2. 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.
  3. Grill chicken over medium-high heat for about 8 to 10 minutes, turning and basting often, until cooked through and juices run clear.
  4. **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
Nutrition Information
Serving size: serves 4
Recipe by Kitchen Meets Girl at