These Spicy Sriracha Chicken Kebabs feel like a sophisticated version of buffalo chicken wings. Beautifully glazed chicken kebabs, marinated and then slathered in a spicy sriracha sauce. Add this to your next BBQ and watch them disappear!

My husband and I just returned from a little 5 day escape in Mexico. It was a super short trip with only 3 full days there so we really just took advantage of the chance to relax and enjoy the sun. Typically I’m not a fan of all-inclusive resorts, as I’m a self-admitted food snob and I hate the tourist trap. However, the resort we choose for this trip had pretty decent food so we were lucky this time.

I find when I go away, although it’s a wonderful break from the kitchen and dishes. I really miss home-cooked food. There is only so much you can eat out. So while Alex and I were waiting in the airport in Puerto Vallarta I was surfing the web for recipes, as I often do, and found this lovely little recipe that inspired me from Bon Appetit called Sambal Chicken. https://www.bonappetit.com/

This is my spin on this recipe using only Sriracha. It does have a bit of heat to it. I personally love spicy and can handle quite a bit of spice, but if you are sensitive to that, you could decrease the amount of Sriracha if you like. My kids felt it was a bit spicy for them, they often feel I’m trying to torture them in the kitchen. Man kids are always the toughest critics.

Also, this does have quite a bit of fish sauce in it. If you aren’t a fan, the taste can be a little strong for some. I personally love the salty depth it brings to a dish.

I will definitely make these again. Perhaps adding in a few boring BBQ sauced ones for the kids.

If you like this recipe why not try: Chicken Patties with Preserved Lemon and Thyme

Spicy Sriracha Chicken Kebabs

Beautifully glazed chicken kebabs marinated and then glazed with a spicy sriracha sauce. Add this to your next BBQ and watch them disappear.

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Ingredients Method

Ingredients

2 pounds boneless skinless chicken thighs, cut into chunks
1 cup light brown sugar
1 cup unseasoned rice vinegar
1/2 cup sriracha
1/2 cup fish sauce such as nam pla or nuoc nam
5 tsp chopped fresh ginger

Special Equipment

12 bamboo skewers soaked in water for about an hour

Method

Whisk together the fish sauce, sriracha, rice vinegar, ginger and brown sugar.
In a bowl, place your cubed chicken and toss with marinade.
Let marinade for about an hour.
Skewer the meat onto skewers and reserve the marinade.
Heat your BBQ up to about medium heat.
Put the reserved marinade in a small saucepan, bring to a boil, reduce the heat and let simmer until reduced by about 1/2.
Grill your chicken on the BBQ until cooked. about 8-10 minutes.
Brush the chicken when finished with the reduced glaze.