Sriracha Chicken Skewer

Love the Rooster Sauce!  This is an adaptation of the cover recipe from the July Bon Appetit; I’ll admit my photo isn’t quite as nice as theirs…

1/3 cup packed brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (sambal oelek)
2 T fish sauce
2 T soy sauce
1/4 cup Sriracha
2 t finely grated peeled ginger
2 cloves of garlic, pressed
3 large boneless chicken breast halves, cubed

Mix marinade ingredients in a medium glass bowl and put in the chicken cubes; I marinated this overnight for maximum flavor. Thread chicken onto skewers. Meanwhile, transfer the remaining marinade to a saucepan and bring to a boil; boil until nice and thick and reduced by half (this took about 10 minutes).
Heat the grill to medium-high heat and grill chicken, basting with the Rooster Sauce frequently and turning occasionally. Baste and turn, baste and turn… The grilling should take about 9 minutes total.
You can boil the sauce again if you want to serve it on the side but I thought this chicken was plenty spicy and plenty sauced. I served the skewers with a rice vermicelli and cucumber salad, which while underwhelming, served as a cooling counterpoint to the spicy skewers. I think there is probably a better light, cool noodle salad out there somewhere…

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