Spicy Grilled Chicken with Creamy Avocado-Cilantro Sauce
- For the chicken:
- 1 1/2 - 2pounds skinless, boneless chicken thighs, cut into 1 1/2 - 2 inch pieces
- 1/2cup (packed) light brown sugar
- 1/2cup unseasoned rice vinegar
- 3-4tablespoons hot chili garlic paste (sambal oelek)
- 1/4cup fish sauce (nam pla or nuoc nam)
- 2tablespoons Sriracha
- 2tablespoons ketchup
- 2teaspoons ginger, peeled and grated
- 2cloves garlic, grated or minced (approx 2 teaspoons)
- 2 limes, quartered, for garnish
- For the sauce:
- 1 ripe avocado
- 1cup sour cream
- 1bunch cilantro, leaves and tender stems (about 3/4 cup packed)
- 2tablespoons lime juice
- 1teaspoon lime zest
- salt and pepper, to taste
- 16 bamboo skewers, soaked in water at least one hour
- Prepare grill for medium-high heat.
- 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.
- 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).
- 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.
- Grill the chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.
- Serve with lime wedges and the creamy avocado-cilantro sauce on the side.
This recipe by Emily Clifton of Nerds with Knives for Honest Cooking was reprinted with permission. It originally appeared as Spicy Asian Chicken with Smooth Avocado-Cilantro Sauce.