PREP TIME: 15 MINS
COOK TIME: 15 MINS
TOTAL TIME: 30 MINS
INGREDIENTS :
2 – 2 ½ poundss Chicken (boneless, skinless chicken thighs)
4 garlic cloves
1 ½ tbsp sliced fresh ginger
¼ cup sriracha sauce
¼ cup fish sauce
½ cup brown sugar
¼ cup rice wine vinegar
2 tbsp olive oil or peanut oil
1 tablespoon soy sauce or Bragg’s liquid Amino
¼ cup Sambal Olek ( garlic chili paste) plus 1 -2 tbsp more for extra spicy.
8–10 Pre-soaked Skewers
INSTRUCTIONS :
1)Chicken can be cut into bite-sized pieces (to skewer) or left whole. Place the chicken in a bowl or gallon zip top bag.
2)Blend the remaining ingredients, excluding Sambal Oelek (or red chili paste), until they are completely smooth. Add the Sambal Oelek chili paste after combining everything. The chicken should be marinated for 15 minutes or overnight.
3) Set the grill to medium-high heat.
4)Chicken skewers (or leave whole)
5)The remaining marinade should be poured into a small saucepan, brought to a boil, and then simmered on low for five to ten minutes to thicken and decrease. The chicken will be basted with it.
6) Place the chicken on an oiled, hot grill. Cover. Cook for 5 minutes or more or until grill marks is deep. Overturn, baste, and cover. Once both sides have received a thorough sear and have been basted, reduce heat to low or transfer to the higher rack and finish cooking ( or finish in 375 ovens).
7) Serve with Thai Crunch Salad, Asian Slaw, or this Peanut Chili Crunch (Seroendeng), which is garnished with fresh mint, scallions, and crushed roasted peanuts.
