This recipe for Sriracha-glazed chicken skewers appears on the cover of the July issue of Bon Appetit Magazine, which in my mind means it must be a real winner. I delayed making it though, because the ingredients, while available at most supermarkets, might seem exotic to many cooks.
Then I heard from my daughter and son-in-law that they had made it and it was “the best chicken dish” they had ever tasted. That was enough for me. I went straight to our local Price-Chopper and found the necessary condiments in the Asian section:
Now comes the perfunctory warning: this is indeed an amazing dish, but to say that it is spicy is an understatement. Last night I served it with a cucumber salad to cool the palate, but next time I will add a cilantro/Greek yogurt/lime juice sauce. (Plain Greek yogurt mixed with chopped fresh cilantro and a squeeze of lime juice. ) That’s what Lizzie and Brendan did, and I think that’s why they raved so profusely. Their tongues weren’t singed.
I really know how to sell a recipe, don’t I? Kidding aside, folks, if you like spicy food, you definitely won’t be disappointed. After all, it was on the cover of Bon Appetit!
1/2 cup packed light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste or sauce
1/4 cup fish sauce
1/4 cup Sriracha
2 tsp. finely grated fresh ginger
1 1/2 lbs. skinless, boneless chicken thighs, cut into 1 1/2″– 2″ pieces
Whisk brown sugar, vinegar, chili sauce, fish sauce, Sriracha and ginger in a large bowl. Add chicken pieces and toss to coat. Thread chicken onto skewers. Transfer marinade to a small saucepan, bring to a boil and simmer until reduced by half (about 1 cup). Grill chicken, turning and basting with reduced marinade, until cooked through, about 8 to 10 minutes.
Serve with cucumber salad and a sauce made with Greek yogurt, cilantro and lime juice.
WW PP per 6 oz. serving: 9