Recipe: Grilled Sambal Chicken Skewers
These do pack a bit of heat so if you aren’t one for spice, just cut back on the Sriracha. Don’t forget the final step of adding a squeeze of fresh lime juice and some cilantro (if you like it).
Sambal Chicken
1/2 cup pure maple syrup (remove or replace with fruit juice or date paste to keep Whole30 compliant)
1/2 cup unseasoned rice vinegar
3 garlic cloves
1/3 cup hot chili paste (such as Sambal Oelek)
1/4 cup Red Boat fish sauce
1/4 cup Sriracha
1 tbsp grated peeled ginger
1 tbsp liquid aminos
2 pounds skinless, boneless chicken thighs, cut into bite size pieces
Bamboo skewers (be sure to soak in water for at least 15 minutes so they don’t burn on the grill)
Combine all ingredients in a bowl and whisk together to incorporate. Add chicken to bowl, cover and put in the refrigerator for at least 15 minutes or overnight (the longer the better).
When ready, preheat grill to medium high.
Add 4-5 pieces of chicken to each skewer.
Pour remaining marinade into a small sauce pot and bring to a boil. Reduce to a simmer for 5-10 minutes until reduced by about half. Remove from heat.
Place skewers on the grill and cook for 8-10 minutes until chicken is cooked through. Be sure to turn to cook evenly and baste the chicken frequently with the reduced sauce.
Garnish with some fresh limes and cilantro.
*If using date paste, only use 1/4 cup in place of the maple syrup.
