I liked this dinner so much I’m going to have John make it again this Friday (though probably over greens since we’re getting a ton in the CSA this week). It’s just a basic, Asian-ish chicken marinade. John turned it into skewers by adding bell peppers to the mix – I think red onion would be good, too. Served with a simple tomato and cucumber salad. I also think this would work with shrimp.
1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (such as sambal oelek; we used red bean chili sauce)
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup Sriracha
2 teaspoon finely grated peeled ginger
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces
1 red pepper, cut into pieces
1 green pepper, cut into pieces
Put marinade ingredients (sugar through ginger) in a bowl. Toss chicken with marinade to coat. Marinade for at least an hour (we’ve done all day).
Transfer marinade into a saucepan and bring to a boil. Let simmer for 7-10 minutes.
Thread chicken onto skewers with veggies. Grill until cooked through (8-10 minutes), basting chicken and peppers with marinade.