Thursday, July 11, 2013

Sriracha-Glazed Chicken Skewers

Every month I look forward to the new issue of Bon Appetit Magazine showing up in the mailbox.  The cover photo for the July issue caught my attention; it was 2 chicken skewers.  But it was the caption that got me:  Sriracha-Glazed Chicken Skewers.  Just from reading the recipe ingredients, I knew we were going to love them, so I made a double batch.  Absolutely delicious!  It took more time to cut the chicken into pieces than anything else.   
Sambal Chicken Skewers
Serves 4

1/2 C light brown sugar
1/2 C unseasoned rice vinegar
1/3 C hot chili paste (such as sambal oelek)
1/4 C fish sauce( such as nam pla or nuoc nam)
1/4 C Sriracha
2 tsp finely grated peeled ginger
1 1/2 lb skinless, boneless chicken thighs, cut into 1 1/2"- 2" pcs.
Prepare grill for medium-high heat.  Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha and ginger in a large bowl.  Add chicken and toss to coat.  Thread 5-7 pieces onto each skewer.  If you are using bamboo skewers, soak them in water for an hour prior to this step.  I put the covered skewers in the refrigerator while I reduced the marinade.
Transfer marinade to a small saucepan.  Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 10-15 minutes.  Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.  There is great heat in every bite, but not so much that it's all you taste.
I've been working on perfecting polenta.  Sure I want it to be creamy, but if it's a corn dish, this Iowa girl thinks there needs to be corn kernels in it.  So after the milk, salt and polenta have cooked up, I add 1 cup of Parmigiano-Reggiano cheese, 2 cups of fresh corn kernels and 2 Tb of butter.  Pour it into a greased glass dish and let it set up.  Before serving, cut the polenta, brush both sides with olive oil and broil for about 8 minutes.  Spoon a ladle of marinara sauce (June 13th post) on top and dig in.

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