Bon Appetit - Cook the Cover

I guess I'm almost 8 months late for this BUT IT WAS SO WORTH IT.  I often crave spicy food with some rice.  Maybe I'm actually Asian stuck in the body of a little Jewish girl from Vermont.  There's always a chance.

Anyway, I cooked the cover recipe from Bon Appetit's July 2013 recipe.  Do it.  Well, do it if you like spicy food.  It's so damn good.  I cannot even wait to make it again (and I almost NEVER say that)!

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 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  

 

DIRECTIONS

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 by half (about 1 cup), 7–10 minutes.

 

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

 

Thanks, Bon Appetit!

 

Theirs:  

 

 

 Ours: