1 1/2poundsskinless boneless chicken thighsremoving as much fat as possible; cut into 1 1/2-inch–2-inch pieces
garnish with jalapeño or serrano pepper slices and cilantro or Thai basil leavesif desired
Garlicky Mayo
1garlic clovefinely grated or placed in a garlic press
1/2-1anchovy filletfinely chopped
1/2cupmayonnaise
1/2cupyogurtplain, whole milk
1tablespoonfresh lemon juice
Freshly ground black pepper and Kosher salt to season
Instructions
Sambal Chicken Skewers
Preheat grill for medium-high heat.
Mix brown sugar, vinegar, sambal oelek (or chili garlic sauce if that's what you have in your pantry), fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Let marinate for 5-10 minutes.
Remove chicken and thread 6-8 pieces onto each skewer. (You can thread more or less pieces per skewer. It really depends on the size of your chicken pieces.)
Transfer leftover 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 (using oven mitts or tongs) and basting often with reduced marinade, until cooked through and charred in spots, 8–10 minutes.
Garlicky Mayo
While marinade is reducing, make the Garlicky Mayo. Mix all ingredients in a medium-sized bowl. Season with salt and pepper. Then transfer mayo to a small/medium-sized serving bowl.
Serving
Remove skewers from the grill and place on a large platter (or place two skewers on individual plates). Sprinkle jalapeño and cilantro on top of skewers and serve with the Garlicky Mayo.
Notes
Garlicky Mayo can be made up to 2 days in advance. Store mayo in a sealed container in the refrigerator.If there’s extra Garlicky Mayo, it’s a perfect dip for crudités.Boneless, skinless chicken breasts can be used in this recipe instead of chicken thighs. If using breasts, reduce the cooking time by a few minutes since breast meat cooks faster than thigh meat.