Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 lb peeled shrimp, 21-25 count
- 1 cup brown sugar
- 1/2 cup sambal oelek
- 2 TBS reduced sodium soy sauce
- 1/2 cup fish sauce
- 1/3 cup Sriracha sauce
- 1 TBS minced garlic
- 1 TBS minced ginger
- 1/2 cup rice wine vinegar
- 1 TBS sesame oil
- 1 tsp cumin
- 1 tsp ancho chili powder
- 1 tsp coriander
- 1/4 cup chopped cilantro
Instructions
- In a mixing bowl, add all ingredients except chicken or shrimp and whisk well.
- Cut chicken breasts into cubes, or if you are using shrimp, peel and devein shrimp
- If using chicken, add to a resealable bag, then pour in half the marinade. Allow to marinate for at least 2 hours.
- Reserve remaining marinade for a dipping sauce.
- Remove chicken from bag and skewer on soaked skewers. Prepare grill and cook until chicken is at least 165 degrees. Remove and pull off skewers.
- If using shrimp, skewer shrimp and then brush with marinade. Grill until shrimp is opaque and firm, brushing with marinade often.
- Serve with either your favorite taco condiments or as a main course with your favorite side items.
- Prep Time: 15 minutes
- Cook Time: 10 minutes