{"id":2728,"date":"2013-07-08T18:36:48","date_gmt":"2013-07-08T18:36:48","guid":{"rendered":"http:\/\/feastandflowers.com\/?p=2728"},"modified":"2013-07-08T18:36:48","modified_gmt":"2013-07-08T18:36:48","slug":"recipe-sambal-chicken-skewers","status":"publish","type":"post","link":"https:\/\/feastandflowers.com\/?p=2728","title":{"rendered":"recipe: sambal chicken skewers"},"content":{"rendered":"

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I have been slightly preoccupied with planting this past month and my new recipes posts have been slim.\u00a0 So today I want to share my Fourth of July barbecue recipes. \u00a0I’ll start with the delicious chicken recipe and sauce.\u00a0 It’s found in the current issue of Bon Appetit<\/em> and this may be my favorite marinade of all time. \u00a0You’ll probably need to shop for the ingredients but the extra time is well worth it. \u00a0I love chicken thighs… they are moist, succulent, tasty, and soooo cheap. \u00a0Let’s face it, when cooking for a crowd sometimes it’s nice not to spend a fortune on meat.\u00a0 The recipe calls for cubing the thighs and putting the meat on skewers, but I like them whole and grilled.<\/p>\n

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INGREDIENTS:
\n\u2022 \u00bd cup brown sugar (packed)
\n\u2022 \u00bd cup unseasoned rice vinegar
\n\u2022 1\/3 cup hot chili paste
\n\u2022 \u00bc cup of fish sauce
\n\u2022 \u00bc cup Sriracha
\n\u2022 2 teaspoons finely grated peeled ginger
\n\u2022 1 \u00bd LB skinless boneless chicken thighs cut into 1\u00bd – 2″ pieces
\n\u2022 8 bamboo skewers (soaked in water for at least 1 hour)<\/p>\n

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DIRECTIONS:
\n\u2022 Prepare grill at medium-high heat.<\/p>\n

\u2022 Whisk the first 6 ingredients together then coat and toss the chicken pieces and thread 4-5 pieces onto a skewer.<\/p>\n

\u2022 Transfer the marinade to a small sauce pan and bring to a boil.<\/p>\n

\u2022 Reduce heat and simmer until reduced by \u00bd (1 cup) 7-10 minutes.<\/p>\n

\u2022 Grill chicken turning and basting with the sauce 8-10 minutes.<\/p>\n

Ready to serve, enjoy!!!<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

I have been slightly preoccupied with planting this past month and my new recipes posts have been slim.\u00a0 So today I want to share my Fourth of July barbecue recipes. \u00a0I’ll start with the delicious chicken recipe and sauce.\u00a0 It’s found in the current issue of Bon Appetit and this may be my favorite marinade …
Read more →<\/span><\/a><\/p>\n","protected":false},"author":50,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3],"tags":[],"class_list":["post-2728","post","type-post","status-publish","format-standard","hentry","category-entrees","category-recipes"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/posts\/2728","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/users\/50"}],"replies":[{"embeddable":true,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2728"}],"version-history":[{"count":6,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/posts\/2728\/revisions"}],"predecessor-version":[{"id":2736,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=\/wp\/v2\/posts\/2728\/revisions\/2736"}],"wp:attachment":[{"href":"https:\/\/feastandflowers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/feastandflowers.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}