Sambal oelek chicken skewers
Another delicious way to use your new ‘best friend’ sambal oelek
SERVES
6
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
10
MINUTES
Ingredients
110g (4oz) light brown sugar
110ml (4fl oz) unseasoned rice vinegar
2-3 tbsp sambal oelek or hot chilli paste
50ml (2fl oz) fish sauce (nam pla)
50ml (2fl oz) Sriracha
1-2 tsp finely grated peeled ginger
700g (1 ½lb) skinless, boneless chicken thighs, cut into 4-5cm (1 ½ – 2 inch) pieces
12 bamboo skewers soaked in cold water at least 1 hour
Method
Whisk the brown sugar, vinegar, chilli paste, fish sauce, Sriracha, and ginger in a bowl. Add the chicken pieces and toss to coat.
Allow to marinate for 15-30 minutes.
Preheat the oven to 200˚C/400˚F/Gas Mark 6.
Drain the chicken. Thread 4 or 5 pieces onto each skewer. Pour the leftover marinade into a small saucepan. Bring to a boil, simmer until reduced by almost half, 7–10 minutes.
Transfer the chicken skewers to a baking tray. Cook in the preheated oven, turning and baste often with the reduced marinade, cook through, 8–10 minutes approx.
Serve drizzled with a little marinade on a bed of salad leaves. Sambal oelek mayo would be a delicious accompaniment.
