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Asian Chicken Skewers with Creamy Avocado, Cilantro and Lime Sauce
Recipe Intro From nerdswithknives

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I am so in the mood for these Spicy Asian Chicken Skewers with Creamy Avocado Cilantro Sauce tonight. With steamed rice and quick pickled cucumbers. Yes,Please. #feedfeed -@nerdswithknives

Recipe

Prep time 30mins
Cook time 10mins
Yield: Serves or Makes 4-6 Servings
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For the Chicken

ingredients

  • 11/2 pounds chicken thighs, boneless skinless, cut into 1 1/2-2 inch pieces
  • 1/2 cup packed light brown sugar
  • 1/2 cup unseasoned rice vinegar
  • 3 tablespoons hot chili garlic paste, (sambal oelek)
  • 1/4 cup fish sauce, (nam pla or nuoc nam)
  • 2 tablespoons sriracha
  • 2 tablespoons ketchup
  • 2 teaspoons peeled and grated ginger
  • 2 cloves garlic, minced
  • 2 limes, quartered, for garnish

For the Sauce

ingredients

  • 1 avocado, peeled and deseeded
  • 1 cup Greek yogurt, or sour cream
  • 1 bunch cilantro, leaves and tender stems (about 3/4 cup packed)
  • 1 lime, 2 tablespoons juice and 1 teaspoon zest
  • Salt and ground black pepper, To Taste

Method

  • Step 1

    Prepare grill to medium-high heat.

  • Step 2

    To make the Chicken Skewers: In a medium bowl, whisk together brown sugar, vinegar, chili paste, fish sauce, sriracha, ketchup, garlic and ginger until fully combined. In a separate larger bowl, add the chicken and toss well with ¼ cup of the sauce. Let the chicken marinate for 15 minutes or up to a day. When you’re ready, thread 4 or 5 chicken pieces onto each skewer (I like to use 2 skewers so the chicken is easier to turn on the grill).

  • Step 3

    Transfer the rest of the marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half, 7–10 minutes. Set aside. Grill the chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.

  • Step 4

    To make the Avocado Cilantro Sauce: Add all the ingredients to the bowl of a food processor and blitz until smooth. Transfer to a bowl and set aside.

  • Step 5

    Serve with lime wedges and the creamy avocado-cilantro sauce on the side.

 

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