Spicy Asian Chicken Skewers with Creamy Avocado-Cilantro Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • For the Chicken:
  • 1½ - 2 lbs skinless, boneless chicken thighs, cut into 1½-inch–2-inch pieces
  • ½ cup (packed) light brown sugar
  • ½ cup unseasoned rice vinegar
  • 3-4 tablespoons hot chili garlic paste (sambal oelek)
  • ¼ cup fish sauce (nam pla or nuoc nam)
  • 2 tablespoons Sriracha
  • 2 tablespoons ketchup
  • 2 teaspoons ginger, peeled and grated
  • 2 garlic cloves, grated or minced (approx. 2 teaspoons)
  • 2 limes, quartered, for garnish
  • For the sauce:
  • 1 ripe avocado, peeled and de-seeded
  • 1 cup sour cream or Greek yogurt
  • 1 bunch cilantro, leaves and tender stems (about ¾ cup packed)
  • 2 tablespoons lime juice (about 1 lime)
  • 1 teaspoon lime zest (about 1 lime)
  • Salt and pepper to taste
  • 16 bamboo skewers soaked in water at least 1 hour
  1. Prepare grill for medium-high heat.
  2. For the Avocado-Cilantro Sauce: Add all the ingredients to the bowl of a food processor and blitz until smooth. Remove to a bowl and set aside.
  3. For the Spicy 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).
  4. 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.
  5. Grill the chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.
  6. Serve with lime wedges and the creamy avocado-cilantro sauce on the side.
Recipe by Nerds with Knives at https://nerdswithknives.com/spicy-asian-chicken-skewers-with-creamy-avocado-cilantro-sauce/