Sambal Chicken Skewers

july-2013-cover-300

Cover recipe – Bon Appetit, Sambal Chicken Skewers; July 2013

I always look forward to the Bon Appetit Grilling Issue each year. We like to grill at our house, but don’t do it nearly enough! It’s fun to have a yearly issue full of recipes to try out. We love spicy food and the Sambal Chicken Skewers on the front of the July 2013 issue were calling my name. We have a little charcoal grill that we use and we love the flavor grilling over charcoal gives the food.  It used to be a bit of an argument over charcoal vs. gas grilling and my husband won that battle.

This recipe calls for using chicken thighs–something I’ve actually never skewered and grilled before.  But after making this twice in one week already, I think there’s no going back to chicken breasts on the grill.  The sauce sounded so good to us–sambal oeleck and sriracha mixed with other ingredients to create a spicy BBQ sauce.  Read my notes below to see what I thought of the recipe.
sambal-chicken-skewers

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Sambal Chicken Skewers

Yield: 4 servings

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Special equipment: 8 bamboo skewers soaked in water at least 1 hour.
Ingredient info: Hot chili paste is available at Asian markets and many supermarkets.

Ingredients:

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 (such as nam pla or nuo nam)
1/4 cup Sriracha
2 teaspoons finely grate peeled ginger
1 1/2 lb. skinless, boneless chicken thighs, cut into 1 1/2"-2" pieces

Directions:

1. Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.

2. Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7-10 minutes.

3. Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.

Tips:

*Look for sambal oelek and sriracha in the Asian section of grocery stores.
*If you prefer it to be less spicy, leave out some of the sambal oelek. The sriracha isn't as spicy.
*Remember to soak the bamboo skewers in water for at least an hour before skewering the chicken and grilling. This helps prevent the skewers from burning or catching fire.
*I also made this with metal skewers with great results. They cooked a bit faster.
*Really bring the remaining marinade to a good boil for a few minutes before basting the skewers again. We let it get nice and thick and served it alongside.
*These skewers were great served up with sticky rice and grilled zucchini from the garden.
*It's not listed in the recipe, but I topped mine with cilantro, Thai basil and mint leaves. The fresh flavor of the herbs was great with the spicy sauce.

Recipe source:Bon Appetit; July 2013

The results:

I don’t know what I can say except that this is truly my very favorite recipe for chicken skewers. Ever. It’s spicy and sweet and absolutely perfect. We are trying to think of things to put the sauce on.  It’s spicy enough to make your lips tingle, but not enough to have you searching for a glass of milk.  That’s the perfect kind of spicy in my book.  I headed over to the Bon Appetit website and found some other reader reviews and the consensus was the same–life-changing.

Did this recipe deserve the cover spotlight?

YES. A resounding YES. Hands down my favorite recipe of 2013 thus far. I plan on making this once a week, if that says anything. :)  We’ve already made it twice.

Lindsey Johnson writes the food blog, Cafe Johnsonia, and she works as a freelance recipe developer and photographer. She is the mother to three beautiful, fun children and resides in Utah. She became gluten-free in 2010 and has enjoyed the learning process that comes along with gluten-free baking and cooking. When she's not in the kitchen or behind the camera, she enjoys gardening, reading, being outside, and spending time with her husband and children.

23 Responses to “Lime & Blackberry Italian Meringue Pie”

  1. 1

    Tieghan — August 5, 2013 @ 8:01 am

    Wow, that meringue looks perfect!! This whole pie looks perfect. Just wow!

  2. 2

    Anna @ Crunchy Creamy Sweet — August 5, 2013 @ 12:18 pm

    I have this issue of BA and always wanted to make the pie! It looks gorgeous!

  3. 3

    Joanne Eats Well With Others | Lime & Blackberry Italian Meringue Pie — August 6, 2013 @ 5:46 am

    […] If you’re looking for a pie that will make you stop dead in your tracks, jaw agape, and just say “WOW”. Then this is it. Check out my post about it over at Culinary Covers! […]

  4. 4

    Candice — August 6, 2013 @ 7:06 am

    Why isn’t it always blackberry season? I’ve never seen a pie like this but I can just imagine someone bringing it out after dinner and my heart bursting.

  5. 5

    Dawn — August 6, 2013 @ 7:26 am

    In the recipe for the blackberry wine reduction… it reads a fruity red wine… Would that be like a sangria??? I just don’t want to start this pie and reduce down a wine that may give off the wrong flavor… I ask only because we are adding more sugar and the blackberries on top of the reduced fruity red wine…I realize that this is a sweet component to counteract the tart lime curd. thank you

    • Joanne Bruno replied: — August 6th, 2013 @ 7:29 am

      Hi Dawn! I used a cabernet sauvignon but a shiraz might be nice also! I wouldn’t use sangria itself because it does have added sugar.

  6. 6

    sandra — August 6, 2013 @ 7:29 am

    Fabulous treat. And so inspiring.

  7. 7

    Dawn — August 6, 2013 @ 7:45 am

    Thank you so much. I thought sangria may be too sweet, but because it was being used in a sweet application – it kinda thru me. I agree Shiraz would be nice with the blackberries. Thank you for clearing that up. The fruity description kinda implies a sweeter wine – to me. Love your blog. I read it all the time

  8. 8

    Dan from Platter Talk — August 6, 2013 @ 8:21 am

    What a knockout dessert/treat t his is! It’s always good to find more recipes that use blackberries, especially this time of year – it’s their time to shine! Great post!

  9. 9

    Lynn — August 6, 2013 @ 10:01 am

    I wish I could snap my fingers and a slice of that would magically appear. It looks delicious.

  10. 10

    Faith — August 6, 2013 @ 10:21 am

    I am so happy you made this! I’ve been dying to ever since I saw it a couple years ago! It’s absolutely gorgeous…and some things (especially desserts ;) ) are definitely worth the extra work. This is a real show-stopper!

  11. 11

    Zainab @ Blahnik Baker — August 6, 2013 @ 10:26 am

    This is STUNNING!!

  12. 12

    Lindsey Johnson — August 6, 2013 @ 11:51 am

    I’ve had this bookmarked since then too! Looks fabulous, Joanne! I just need to go pick some fresh blackberries. They’re finally in season where I live.

  13. 13

    Jennifer | Bake or Break — August 6, 2013 @ 12:14 pm

    This is absolutely gorgeous!

  14. 14

    Ashley — August 6, 2013 @ 12:24 pm

    This is definitely one gorgeous pie – good to know it’s worth the effort!

  15. 15

    Anne ~ Uni Homemaker — August 6, 2013 @ 1:14 pm

    That is beautiful Joanne. Everything about this screams perfection! Well done!

  16. 16

    Beth — August 6, 2013 @ 3:14 pm

    Truly inspiring, Joanne. It does sound like a lot of work … but what a labour of love.

  17. 17

    debbie — August 6, 2013 @ 3:27 pm

    This is definitely a stop in your tracks kind of pie. One of the most delicious looking that I have ever seen!!! Just fabulous Joanne!!!

  18. 18

    Tracey — August 6, 2013 @ 6:28 pm

    Serious, such a gorgeous pie, Joanne!! The combination of flavors sounds heavenly, and definitely a fabulous reward for a day spent in the kitchen :)

  19. 19

    Suzie — August 6, 2013 @ 8:02 pm

    This sounds amazing Joanne!!

  20. 20

    gloria — August 7, 2013 @ 10:46 am

    this is to di for !! Love bon appetit too, I haven’t this issue:(
    love this Joanne!

  21. 21

    Karen — August 7, 2013 @ 3:48 pm

    My mouth is puckering just thinking about this pie. Beautiful!

  22. 22

    Betty — August 7, 2013 @ 10:43 pm

    Picking blackberries tomorrow! Don’t know if I’ll have time to make this masterpiece or not, but I sure do want to. :)

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