¼ cup plum sauce (look for it in the Asian food aisle)
¼ cup Sriracha
⅓ cup hot chili paste
½ cup light brown sugar (packed)
½ cup rice vinegar
1½ pound skinless, boneless chicken, cut into 2-inch pieces
2 teaspoon finely grated ginger
¼ cup Sriracha
⅓ cup hot chili paste
½ cup light brown sugar (packed)
½ cup rice vinegar
1½ pound skinless, boneless chicken, cut into 2-inch pieces
2 teaspoon finely grated ginger
Directions
In a medium bowl, combine the sugar, vinegar, chili paste, plum sauce, Sriracha and ginger. Add chicken pieces, and turn to coat. Thread chicken onto skewers.
Transfer the remaining marinade to a small saucepan and bring to a boil. Reduce heat and simmer, until the marinade is reduced to about one cup - this took about 10 minutes for me.
Grill chicken over medium-high heat for about 8 to 10 minutes, turning and basting often, until cooked through and juices run clear.
If you're using bamboo skewers, soak your sticks in water for at least 30 minutes before threading your chicken.
Transfer the remaining marinade to a small saucepan and bring to a boil. Reduce heat and simmer, until the marinade is reduced to about one cup - this took about 10 minutes for me.
Grill chicken over medium-high heat for about 8 to 10 minutes, turning and basting often, until cooked through and juices run clear.
If you're using bamboo skewers, soak your sticks in water for at least 30 minutes before threading your chicken.
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