Sambal Chicken Skewers
Wow! These were spicy. Neither my husband or son could eat them (fortunately I had leftover Beef and Cheese Macaroni in the refrigerator, haha!) but I liked them!
I also thought the technique for cooking them with the marinade was very good and will use it again.
These are a few of my notes:
I did not add all the chicken to the marinade. I added about a 1/4 cup of the marinade to the chicken and then took the rest of the marinade and cooked it according to their directions.
I cut the boneless, skinless chicken thighs into quarters, as evenly as possible. I put 4 quarters on each bamboo stick. The brand of chicken is important too. I believe Perdue has the best product, which is what I used. They are not overly fatty.
I set the grill temperature to 3 notches below high.
I cooked the chicken for a total of 12 minutes on the grill, turning every 2 minutes and basting.
If these seem too spicy, there are comments from readers on the recipe that might be useful in reducing the heat.
Sambal Chicken Skewers Bon Appetit, July 2013
Enjoy!
Perfecting Deliciousness 
I also really enjoyed these! Not only were they tasty but they didn’t require hours of marinating. A quick and easy recipe.
To cut the spice I added juice from one lime to the marinade and some extra brown sugar. I also have made this with roasted chili paste vs the hot and I think I liked it even better.
Thanks, Sarah! This sounds great, will have to try with your changes, maybe Dad and Sam will eat it, then 🙂