There are really three High Holy Days of Barbecue. Labor Day and Memorial Day are the “lesser” encounters of the grill; a wondrous pair of Mondays we all look forward to honoring. The grandest and holiest of them all is, however, July the 4th. It seems absolutely appropriate that the culmination of pride for my country is best celebrated with fire and delicious meats. The corn, biscuits, chicken and steak are the best fair our great country has to offer. I will showcase my nationalism this year, same as years past by setting this good table.
May your charcoal be hot and your propane plentiful.
You can’t go wrong with these Spicy Glazed Chicken Skewers. They always turn out amazing. The yogurt dipping sauce is the perfect cooling complement to the kick from the chicken.
Spicy Glazed Chicken Skewers
Adapted from Bon Appetit, July 2013
1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (such as sambal oelek)
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup Sriracha (or less if avoiding spice)
2 teaspoon finely grated peeled ginger
1 1/2 pounds skinless, boneless chicken thighs trimmed of fat
cut into 1 1/2-inch–2-inch pieces
8 bamboo skewers soaked in water at least 1 hour (or metal if you have them)
Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.Transfer 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 and basting often with reduced marinade, until cooked through, 8–10 minutes. Serve with garlic yogurt sauce.
(Original Recipe – http://www.bonappetit.com/recipe/sambal-chicken-skewers)
Garlic Yogurt Sauce
Just trust me on the anchovy and mayonnaise. It won’t be what you expect.
Whisk one finely grated garlic clove, 1/2 finely chopped anchovy fillet, 1/2 cup mayonnaise, 1/2 cup plain
whole-milk yogurt, and 1 tablespoon fresh lemon juice in a medium bowl; season with kosher salt and coarsely ground black pepper and more lemon juice, if desired. Cover and chill.