Ingredients

The following ingredients have 4 Servings
  • 2 – 2 ½ lbs Chicken (boneless, skinless chicken thighs)
  • 4 garlic cloves
  • 1 ½ tablespoon sliced fresh ginger
  • ¼ cup sriracha sauce
  • ¼ cup fish sauce
  • ½ cup brown sugar
  • ¼ cup rice wine vinegar
  • 2 tablespoons olive oil or peanut oil
  • 1 tablespoon soy sauce or Bragg’s liquid Amino
  • ¼ cup Sambal Olek ( garlic chili paste) plus 1 -2 tablespoons more for extra spicy.
  • 8-10 Pre-soaked Skewers (optional)

Instruction

  • Cut chicken into bite-size pieces (to skewer) or leave whole and place them in a gallon zip lock bag or bowl.
  • Place the rest of the ingredients, except Sambal Oelek (or red chili paste) in a blender, and blend until smooth. Stir in the Sambal Oelek chili paste, to combine. Pour marinade over the chicken and marinate for 15 minutes or overnight.
  • Pre-heat the grill to med-high.
  • Skewer chicken (or leave whole)
  • Pour the leftover marinade into a small pot, bring to a simmer, and simmer on low for 5-10 mins, until thickened and reduced. You will use it to baste the chicken.
  • Place chicken on a hot, preheated, greased grill. Cover. Cook 5 minutes or longer until deep grill marks appear. Turn over, baste, cover. Once you’ve got a good sear on both sides, and both sides are basted, turn heat to low, or move to upper rack and continue cooking through ( or finish in  375 oven).
  • Serve with Thai Crunch Salad, or the Asian Slaw garnish with fresh mint, scallions and crushed roasted peanuts, or try this Peanut Chili Crunch (Seroendeng)!