Description
Spicy, sweet, tangy, sticky chicken is skewered and cooked on the grill before being served with a creamy avocado sauce, rice, and lime juice.
Ingredients
Scale
For the Chicken:
- 1½ – 2 lbs skinless, boneless chicken thighs, cut into 1½-inch–2-inch pieces
- ½ cup (packed) light brown sugar
- ½ cup unseasoned rice vinegar
- 3–4 tablespoons hot chili garlic paste (sambal oelek)
- ¼ cup fish sauce (nam pla or nuoc nam)
- 2 tablespoons Sriracha
- 2 tablespoons ketchup
- 2 teaspoons ginger, peeled and grated
- 2 garlic cloves, grated or minced (approx. 2 teaspoons)
- 2 limes, quartered, for garnish
For the sauce:
- 1 ripe avocado, peeled and de-seeded
- 1 cup sour cream or Greek yogurt
- 1 bunch cilantro, leaves and tender stems (about ¾ cup packed)
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon lime zest (about 1 lime)
- Salt and pepper to taste
- 16 bamboo skewers soaked in water at least 1 hour
Instructions
- Prepare grill for medium-high heat.
- For the Avocado-Cilantro Sauce: Add all the ingredients to the bowl of a food processor and blitz until smooth. Remove to a bowl and set aside.
- For the Spicy Chicken Skewers: In a medium bowl, whisk together brown sugar, vinegar, chili paste, fish sauce, Sriracha, ketchup, garlic and ginger until fully combined. In a separate larger bowl, add the chicken and toss well with ¼ cup of the sauce. Let the chicken marinate for 15 minutes or up to a day. When you’re ready, thread 4 or 5 chicken pieces onto each skewer (I like to use 2 skewers so the chicken is easier to turn on the grill).
- Transfer the rest of the marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half, 7–10 minutes. Set aside.
- Grill the chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.
- Serve with lime wedges and the creamy avocado-cilantro sauce on the side.
- Category: Main
- Cuisine: Asian-Inspired