Sunday, July 14, 2013

Sambal Chicken Skewers

STRONG was the call of the July Bon Appetit magazine  cover and I, and clearly many others have answered that call already! Bon Appetit July 2013 Sambal Chicken Skewers The recipe was posted on on July 1 and already has 29 comments of folks waxing lyrical primarily on the recipe’s awesomness/level of heat. And I’m here to add.. wait for it… it’s awesome, and it’s hot.

It was after a tough dinner service at Equinox Restaurant when the grill guy handed my a spiced chicken thigh and lime wedge straight from the grill. I weerily layed it on my messy station, sprinkled sel gris, gave the lime a squeeze and have been forever in love with grilled chicken thighs. I also like very spicy food, so trying this recipe was a no-brainer.

Generally a first time with a recipe I try to follow it to the letter so I can get the full intent of the cook who wrote it before I make adjustments for my own taste. So many times I’ve questioned a recipe to be pleasantly surprised or shocked by the results, so that was my plan going in on this one. And probably because I had family here and had bought double on chicken and made double on the marinade, I got a little nervous when I tasted to the final marinade. It’s hot! So I wound up mellowing mine out slightly with some honey and molasses as I cooked it down.

Next time I’ll try without any modifications, but the results I got with them were great. You gotta try this one, one way or another, this summer.


Sambal Chicken Skewers

Yield: 4 servings

This is the Bon Appetit recipe with the addition of some honey and molasses and the omission of cubing and skewering the thighs because I think they grill perfectly the way they are and we don't need extra work : )


1/2 cup (packed) light brown sugar
1/2 cup rice vinegar
1/3 cup hot chili paste (such as sambal oelek)
1/4 cup fish sauce (such as nam pal or nuoc nam)
1/4 cup Sriracha
2 tsp finely grated ginger
1 1/2 lb skinless boneless chicken thighs
honey and or molasses to taste, about 1/4 to 1/3 cup total


- prepare grill for medium high heat
- whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha and ginger in a large bowl
- add chicken to toss and coat
- remove checken to a dish and transfer marinade to a small saucepan; bring to a boil, add honey and/or molasses, reduce heat and reduce sauce by about half (about 7 - 10 minutes)
- grill chicken basting often with reduced marinade until cooked through, about 8 - 10 minutes

July print edition of Bon Appetit magazine and online at Epicurious


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One Response to “Sambal Chicken Skewers”

  1. 1

    Menopausalmother — July 19, 2013 @ 9:48 am

    Yummy!! We use our grill 2-3 times a week and I’m always looking for something new to try. Now I know what we’re going to cook this weekend. Thanks for sharing the recipe!

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