Recipe: Siracha–Glazed chicken skewers


A few weeks ago, on my airport on the way home from Florida, I decided to buy a few magazines ( my type of guilty pleasures). I was having trouble deciding what to get until I walked by this month’s issue of Bon Appetit.

Hello, lover.

The whole issue is on grilling, and they decided to put some Siracha glazed chicken skewers on the cover, which immediately attracted me.  I loved glazed things, and I have Siracha at home and have been looking for more ways to use it( a friend of mine is obsessed with it and encourages it’s use. This recipe is also for him). The only problem is I don’t have access to a grill, so I decided to roast the skewers in the oven, and fudged with the recipe a little.  While they did not get the same coloration as the beautiful skewers on BA’s cover, the glaze penetrated the meat, making it sweet and spicy at the same time with a really nice balance.


To make it a full meal, I added some rice and some homemade pickles. Quick and easy dinner. The pickles are obsession–inducing. The sauce on the skewers uses ingredients that most households have, so It shouldn’t cost too much to make dinner.  If you are missing any of the marinade ingredients, however, the cost could rise a bit.


1 package chicken thighs [$4]

1 package bamboo skewers [$2]

light brown sugar [I already had this, but costs about $3]

siracha [I had this, costs about $4 otherwise]

fish sauce [I also had this, otherwise costs about $4]

rice vinegar [I had this too.  It can run about $4]

1 small knob ginger [.50 cents]

cilantro [$1.50]

1 cucmber [$1]

radishes [$2]

granulated sugar

1 lime (optional)

Rice, basmati or white, for serving


Preheat oven to 425.

Mix about 1 cup rice vinegar and 1 cup granulated sugar in a saucepan with red pepper flakes, some salt, and a few slices of ginger (you can leave the peel on). Heat until boils, then take off heat and let cool.  Thinly slice the cucumber and radishes and place in a bowl, then cover with the pickling mixture so that ll the veggies are under the liquid. cover with plastic wrap and refrigerate until the rest of the dish has been made.

Make the chicken: combine 1/2 cup brown sugar, 1/2 cup rice vinegar, 1/3 cup fish sauce and 1/3 cup Siracha and some grated ginger in a bowl with the juice of a lime (the measurements are not the same as BA’s, mess around with ingredients yourself to see what you like best).

Make rice according to package directions.

Chop the chicken thighs and add to the mixture until covered with the marinade.  Thread about 4 or 5  pieces per skewer and place on a cookie sheet in the oven. Put remaining marinade in a saucepan and let reduce while the chicken is cooking. Let skewers cook about 20-25 minutes, brushing with reduced marinade every 5 to 10 minutes, to ensure even coating. When cooked, take out of the oven and coat with remaining sauce and some chopped cilantro.  Serve with pickles.

It kinda seems like a lot, but I promise, this was an easy fun recipe that was incredibly tasty.






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