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
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
Instructions
- 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.
