Spicy Garlic-Chili Chicken Skewers with Creamy Avocado-Cilantro Sauce
With the perfect balance of sweet, salty and spicy, our grilled sweet and spicy chicken skewers are a treat any night of the week. We like to serve it with creamy avocado-cilantro sauce.
Servings: 4 -6 servings
Ingredients
For the Chicken:
- 1 1/2 - 2 lbs skinless boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces
- 1/2 cup packed light brown sugar
- 1/2 cup unseasoned rice vinegar
- 3-4 tablespoons chili-garlic paste or sambal oelek
- 1/4 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
- 16 bamboo skewers soaked in water at least 1 hour
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 3/4 cup packed)
- 2 tablespoons lime juice about 1 lime
- 1 teaspoon lime zest about 1 lime
- Salt and pepper to taste
Instructions
For the Spicy Chicken Skewers:
- Prepare grill for medium-high heat.
- 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 1/4 cup of the sauce. Let the chicken marinate for at least 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).
- Transfer the rest of the marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half, about 7 to 10 minutes. Set aside.
- Grill the chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.
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.
- Serve with lime wedges and the creamy avocado-cilantro sauce on the side.
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