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Charred Chicken Ribbon Skewers

Counter 03 · Poultry

Charred Chicken Ribbon Skewers

Thin strips of chicken thigh folded accordion-style onto bamboo skewers, glazed with a garlic, brown sugar and fish sauce marinade and charred fast over high heat.

4.4 211 cooks rated this
Prep
30 min
Cook
12 min
Serves
4
Level
Easy
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Street vendors across Southeast Asia weave meat onto skewers in ribbons because thin folds cook in minutes and give you more edges to char. Slicing thighs across the grain into long strips is easiest when the meat is half frozen. The marinade leans sweet and salty with lemongrass and a hit of fish sauce, and the sugar catches beautifully on the grates. Soak the skewers so they do not burn, and do not crowd the meat; a little space lets the ribbons crisp.

Method

  1. Firm the thighs in the freezer for 20 minutes, then slice them into long strips about 1/4 inch thick.

  2. Mix the fish sauce, soy sauce, brown sugar, garlic, lemongrass, white pepper and oil. Toss with the chicken and marinate 1 to 2 hours in the fridge.

  3. Thread each strip onto a soaked skewer in a loose zigzag, folding it back and forth so it looks like a ribbon. Leave the bottom 3 inches of skewer bare as a handle.

  4. Heat a gas or charcoal grill to high, about 500 F, and oil the grates.

  5. Grill the skewers 4 to 5 minutes per side, turning once the underside chars and releases. Cook until the thickest folds read 170 F.

  6. Serve hot with lime wedges for squeezing.

Hand sprinkling salt over raw chicken tenders in a black pan
Salting chicken tenders before they hit the heat
Hands trimming a whole raw chicken beside a cleaver and fresh greens
Trimming a whole chicken beside the cleaver

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