*Sambal Chicken Skewers
Mary's Organic B/S Chicken Breast, 1 lb THUMBNAIL
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Sambal Chicken Skewers

  • 1/2cup (packed)  brown sugar
  • 1/2 cup unseasoned rice vinegar
  • 1/3 cup red curry paste
  • 1/4 cup fish sauce
  • 1/4 cup Sriracha
  • 2 teaspoons finely grated peeled ginger
  • 1 1/2pounds skinless, boneless chicken breasts, cut into 1 1/2-inch–2-inch pieces
  • 8 bamboo skewers soaked in water at least 1 hour

1. Prepare grill for medium-high heat.
2. Whisk brown sugar, vinegar, curry paste, fish sauce, Sriracha, and ginger in a large bowl.
3. Add chicken and toss to coat.
4. Thread 4 or 5 chicken pieces onto each skewer.

5. Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes.
6. Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.

Serves 4

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