Spicy Garlic-Chili Chicken Skewers with Creamy Avocado-Cilantro Sauce

Name: Spicy Garlic-Chili Chicken Skewers with Creamy Avocado-Cilantro Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 -6 servings
Ingredients: 1 1/2 - 2 lbs skinless; 1/2 cup packed light brown sugar; 1/2 cup unseasoned rice vinegar; 3-4 tablespoons chili-garlic paste; 1/4 cup fish sauce; 2 tablespoons Sriracha; 2 tablespoons ketchup; 2 teaspoons ginger; 2 garlic cloves; 2 limes; 16 bamboo skewers; 1 ripe avocado; 1 cup Sour Cream or Greek yogurt; 1 bunch cilantro; 2 tablespoons lime juice; 1 teaspoon lime zest; salt and pepper to taste

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Unrated

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 -6 servings
Course
Main Course, Condiments, Snacks, Others
Cuisine
Asian, American, International, gluten-free

Spicy Garlic-Chili Chicken Skewers with Creamy Avocado-Cilantro Sauce

Reese Summers

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With the perfect balance of sweet, salty and spicy, our grilled sweet and spicy chicken skewers are a treat any night of the week. We like to serve it with creamy avocado-cilantro sauce.

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Ingredients

Servings

For the Chicken:

1 1/2 - 2 lbs skinless boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces
1/2 cup packed light brown sugar
1/2 cup unseasoned rice vinegar
3-4 tablespoons chili-garlic paste or sambal oelek
1/4 cup fish sauce nam pla or nuoc nam
2 tablespoons Sriracha
2 tablespoons ketchup
2 teaspoons ginger peeled and grated
2 garlic cloves grated or minced (approx. 2 teaspoons)
2 limes quartered, for garnish
16 bamboo skewers soaked in water at least 1 hour

For the sauce:

1 ripe avocado peeled and de-seeded
1 cup Sour Cream or Greek yogurt
1 bunch cilantro leaves and tender stems (about 3/4 cup packed)
2 tablespoons lime juice about 1 lime
1 teaspoon lime zest about 1 lime
salt and pepper to taste

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Instructions

For the Spicy Chicken Skewers:

Prepare grill for medium-high heat.
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 1/4 cup of the sauce. Let the chicken marinate for at least 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, about 7 to 10 minutes. Set aside.
Grill the chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.

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.
Serve with lime wedges and the creamy avocado-cilantro sauce on the side.