I always look forward to the grilling issue of Bon Appetit that arrives every July. Last year’s Grilled Turmeric and Lemongrass Chicken was absolutely delicious and one of the best recipes I have made in the past couple years. In 2013, the cover recipe is for Sriracha-Glazed Sambal Chicken Skewers. Sriracha is a fiery, vinegary hot sauce – a thick, Asian version of Tabasco. Chicken is marinated in sambal oelek (chile and garlic paste), sriracha, fish sauce, brown sugar, and rice vinegar. The marinade is then reduced to a basting sauce that is applied to the chicken as it grills. This is very good recipe and is quite spicy with a lot of flavor.
Cost: about $10
Level of difficulty: moderate
Deliciousness: great (3.5 out of 5 stars)
Make again: yes
Link to recipe here.