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SPICY SAMBAL OELEK CHICKEN SKEWERS

post #1 of 5
Thread Starter 

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

post #2 of 5
Awesome Chef Willie!!! Looks tasty! Come on over to the desert, hit 102* yesterday!!!
post #3 of 5

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

 

Have a fun Holiday and as always . . .

post #4 of 5
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

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

 

Have a fun Holiday and as always . . .

You're welcome......I stole the idea from a DirtSailor post....LMAO

post #5 of 5

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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