Chicken Kebabs with Thai Chile-Plum Glaze
To prepare glaze: Heat oil in a small saucepan over medium heat. Add garlic and ginger and cook, stirring often, until starting to brown, 2 to 3 minutes. Stir in preserves and cook until dissolved and hot, about 2 minutes. Add hot sauce and cook 30 seconds more. Remove from heat and stir in fish sauce.Advertisement
To prepare skewers: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).
Cut chicken into 1-inch pieces (about 48 pieces). Combine with oil in a medium bowl. Thread onto 8 skewers (about 6 pieces per skewer). Season with salt and pepper.
Oil the grill rack (see Tip). Grill the chicken, with the lid closed, until lightly browned on the bottom. Brush with 1/4 cup of the glaze and turn over. Close the lid and grill for 4 minutes more. Brush the remaining glaze over the top, close the lid once more and grill until the chicken is cooked through, 2 to 4 more minutes.
Make Ahead Tip: Cover and refrigerate glaze for up to 1 week.
Equipment: Grilling skewers
Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.
1 other carbohydrate, 2 1/2 lean meat, 1/2 fat