"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"
Asian-Style Chicken Skewers
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Prep time 30mins
Cook time 10mins
Serves or Makes: 4-6 Servings
Recipe Card
For the Chicken
ingredients
- 1 1/2 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.