SPICY SAMBAL OELEK CHICKEN SKEWERS

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chef willie

Master of the Pit
Original poster
OTBS Member
Dec 31, 2010
3,201
376
Willamette Valley, Oregon
Sweltering heat wave here in the NW so decided to get skewered. Let chicken soak about 3 hours in the marinade then threaded on. Boiled remaining marinade to be used for basting. Friend from Guam gave me some chicken empanadas so they went the grill as well & got basted too. Foil pouched a big red tater from the garden dig chunked up with red onion, bacon, cajun spice and butter. GF said spice level was just right for her so a 'winner winner chicken dinner' that can be made again. Finished thighs were very moist and just delicious for something this easy to do. Happy Independence Day everybody!

Marinade & basting juice: mix all together, marinate chicken coupla hours & baste liberally & often.

1/2 cup packed brown sugar, 1/2 cup rice wine vinegar, 1/3 cup HOT chili paste, 1/4 cup fish sauce, 1/4 cup Sriracha, thumb sized chunk of grated ginger and about 2 pounds s/b thighs sliced thick





only lost 1 empanada!!


so good---some bottom crispies were just awesome

 
Nice , Chef. I really like Potatoes and Onion like that.  Thanks for the recipe.
drool.gif


Have a fun Holiday and as always . . .
 
Well, whether it was DirtSailor or you, that is great looking Chicken, Willie. I will have to give it a try.

It has been hot here in the mountains too with temperatures over 80 F for the last 4 days. That is just unheard of here. 

Disco
 
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