Serves: 6

Sambal Chicken Skewers

Prep Time: 20 Min
Cook Time: 10 Min
Prepare oven according to Mugnaini’s Grilling Environment


1/2 cup (packed) light brown sugar

1/2 cup unseasoned rice vinegar

1/3 cup hot chili paste (such as sambal oelek)

1/4 cup fish sauce

1/4 cup sriracha

2 teaspoons finely grated peeled ginger

1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2 pieces

Special Equipment

Bamboo skewers (soaked in water for at least 1 hour) OR metal skewers

Tuscan Grill, small or large


Adapted from Bon Appetit

Whisk brown sugar, vinegar, chili paste, fish sauce, sriracha and ginger in a large bowl. Add chicken to bowl and toss to coat. Marinate the chicken for at least 1 hour in fridge.

Remove chicken and thread 4 to 5 pieces onto skewers and set them aside.

Reserve the rest of the marinade in a sauce pan and reduce in oven or on stove top until reduced by about half. The mixture should look thicker.

Prepare a very hot Grilling Environment and heat the grill well. Our Tuscan Grill works well for this preparation. Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.

Tuscan Grill, Large


Tuscan Grill, Small


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