In this monthly series, I commit to cooking whatever is on the cover of Bon Appetit, Saveur or maybe some other food magazine. There's a reason these particular dishes are on the cover - they're usually the best recipes in the magazine.
Naturally, the July issue of Bon Appetit is The Grilling Issue. Grilled chicken skewers, you say? Well, that's something I'd be making for dinner anyway, so bring it on. Additionally, I was looking forward to making these because they include sriracha and sambal oelek, the dynamic duo of spicy Asian condiments that are stocked in my fridge at all times. Usually, I feel like I should make a choice between one or the other, but here, I didn't have to choose between two of my best friends - they both came along to the party.
Even though I ran low on brown sugar, I still used the amounts called for of sriracha and sambal. This led me to have a minor meltdown while grilling, because as I was brushing the sauce onto the chicken, all I could think was "This is going to be so spicy. Too spicy to eat. Why am I brushing all of this sauce on? Stop saucing, Lori. No, I can't. It'll be good. Spicy, but good. Do we have any milk in the fridge? Your mouth is going to be on fire."
I'm happy to report that this recipe, even with my substitutions, was absolutely out of this world. Even better than my previous adventure with chicken and sriracha. It was the perfect balance of super spicy and kind of sweet. By no means, was it too spicy to eat (as long as you like spicy Asian food, I guess). In fact, as with many of Bon Appetit's cover recipes, it was so good that it was kind of hard to stop eating. Sure, I needed several tall glasses of ice water while eating it, but on a hot day, I probably needed the hydration anyway.
Sambal Chicken Skewers
adapted from Bon Appetit
adapted from Bon Appetit
- 8 bamboo skewers
- 1/2 cup rice vinegar
- 1/3 cup packed light brown sugar
- 1/3 cup sambal oelek
- 1/4 cup soy sauce
- 1/4 cup sriracha
- 1 tablespoon grated fresh ginger
- 1-1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1. Place skewers in large dish and cover with water. Let stand 15 minutes.
2. Meanwhile, preheat grill for direct grilling over medium-high heat. In a large bowl, whisk together vinegar, brown sugar, sambal oelek, soy sauce, sriracha and ginger. Add chicken and toss to coat. Thread chicken pieces onto skewers.
3. Transfer marinade to small saucepan. Heat to boiling over high heat. Reduce heat to medium; simmer 6 to 8 minutes or until reduced by half.
4. Transfer chicken skewers to grill. Cook, turning and basting with reduced marinade frequently, 8 to 10 minutes, or until internal temperature of chicken reaches 165°.
All entries in the "Cook The Cover" Series:
- February 2013 Bon Appetit: Rigatoni with Spicy Calabrese-Style Pork Ragu
- March 2013 Bon Appetit: Thai Curry Chicken Noodle Soup
- April 2013 Bon Appetit: Fried Chicken Sandwiches with Pickle Coleslaw
- May 2013 Bon Appetit: Whole Grain Pancakes with Pineapple-Ginger Compote
- June 2013 Bon Appetit: Pasta with Herb-Almond Pesto
- July 2013 Bon Appetit: Sambal Chicken Skewers
- August 2013 Bon Appetit: True Mint Ice Cream
- September 2013 Saveur: Extra-Crispy Fried Chicken
- October 2013 Saveur: Hungarian-Style Stuffed Cabbage