A Spicy Answer to a Hot Summer's Night

“I am not a glutton - I am an explorer of food” 
                                                                                   Erma Bombeck



I love my food magazines.  In fact, I can honestly say I've never met one I didn't like and need.  If I don't have a subscription, and the cover looks appealing it usually lands in my shopping cart at the grocery store or under a stack of books at the bookstore.
I also love my cookbooks, but I read them like novels.  Magazines are more for drooling
over the pictures, creating cravings and planning my next food safari.

The July issue of bon appétit  has been following me around for weeks.   I have been wanting to make the cover recipe, Sriracha Glazed Chicken Skewers since it was delivered through my mail slot.  Doesn't it look scrumptious?

Weekends are my favorite time to try something new.  R. is usually in town, everything is less hurried, fewer errands to run and more time to plan.  This has been a busy month though with traveling here and there, weddings, meetings and dinner out with friends, giving me less time for experimenting in the kitchen.  Until this past weekend.  I kept my eye on the ball dish;  I was determined, and I wasn't disappointed. 

I've read eating spicy food when the temperatures are rising is wonderful way

to cool the body down.  The warmth from the spices cause the body to 

perspire, turning on our built in air conditioning system.  If this is 

truly fact then this flavorful and spicy dish was the perfect answer to

 a hot summer's evening.

A cool tomato and watermelon salad was it's perfect sidekick.

For the beverage, I chose my favorite prosecco.

Sambal Chicken Skewers

bon appétit 

1/2 cup (packed) brown sugar

1/2 cup unseasoned rice vinegar

1/3 cup hot chili paste

1/4 cup fish sauce

1/4 cup Sriracha

2 tablespoons finely grated peeled ginger

1 1/2 lb. skinless, boneless chicken thighs,

cut into 1 1/2 - 2 inch pieces

Soak bamboo skewers for at least an hour.  

The recipe says eight, I used ten.

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.

Transfer marinade to a small saucepan.  Bring to a boil, reduce heat, and simmer 

until reduced to about one cup, 7 to 10 minutes.

Grill chicken, turning and basting often with marinade, until cooked through, 

8 to 10 minutes.

Enjoy!

I pretty much followed this recipe to the "t".  There are a few things I might change up

 next time.  I found the thighs difficult to cut into nice consistent size pieces.  The thigh 

is a fatty piece of the chicken which is why they are so moist and flavorful, but hard to

manipulate for this dish.  I may try this with chicken tenders next time.   

The marinade is so delicious, I would suggest splitting the marinade into two batches

after reduction.  You really only need about a half of the cup for during grilling.

Refrigerate the other half for another recipe.  Once the marinade was

 contaminated by the basting brush I was fearful of saving it and ended up

 pouring in out.

I think this would be equally delicious on pork.

Oh look what just arrived!

Now I am all about some ice cream...
or maybe

pie!

Grab your whisk and let the exploration begin.
Did you take a food adventure this weekend?

Have fun and
Bon Appetit!