Sambal chicken skewers with tequila slaw

Sambal chicken skewers with tequila slaw


by Charlotte Today

Posted on January 10, 2014 at 2:12 PM

Updated Friday, Jan 10 at 2:33 PM

Mark Allison

Sambal Chicken Skewers
Yield 4 serving

½ Cup             Brown Sugar
½ Cup             Rice Wine Vinegar
⅓ Cup             Hot Chili Paste (Sambal Oelek)
¼ Cup            Fish Sauce (Nam Pla)
¼ Cup            Sriracha
2 tsp               Finely Grated, Peeled Ginger
1 ½ lb            Skinless, Boneless Chicken  Thighs, Cut into 1 ½”-2” pieces
8                     Bamboo Skewers Soaked in Water for at Least 1 Hour

Method of Preparation
1.    Prepare grill for medium-high heat.
2.    Whisk brown sugar, vinegar, chili paste, fish sauce, sriracha and ginger in a  large bowl. Add chicken and toss to coat, marinate for 1 hr.
3.    Thread four to five chicken pieces onto each skewer. Any left over marinade pour into a small pan.
4.    Bring the marinate to boil, reduce heat, and simmer until reduced by half (about 1 cup), 7-10 minutes
5.    Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes, serve with Tequila Slaw with Fresh Cilantro.

 Tequila Slaw with Fresh Cilantro
Yields: 4-6 Servings

¼ cup Mayonnaise (such as Hellmann’s from Food Lion)
3 Tbsp Fresh Lime Juice
1 Tbsp Silver Tequila
2 tsp Sugar
¼ tsp Kosher Salt
⅓ cup Green Onions, thinly sliced
¼ cup Fresh Cilantro, chopped
1 (14 oz) Package Coleslaw

Method of Preparation:
1.    Combine first 5 ingredients in a large bowl.
2.    Add remaining ingredients; toss.