Great for a bunco snack or even dinner.
I love food on a stick. Who doesn’t love a good corndog, ice cream on a stick or even a salad on a stick.
Looking around online I actually found some other “stick” foods I would like to try. Cheesecake pops, caramel apple slices, tater tot skewers and even a pesto shrimp skewer with cauliflower mash (now that sounds good and I better save that before I lose it.) I got distracted on that last recipe and decided to take a look at it; low carb if you use the cauliflower mash but I was thinking how delicious it would be with some good stone ground grits. I will try both ways soon for sure.
So, back to this “stick” of chicken. I love Asian flavors on chicken and pork and this seemed to be a great idea for our bunco group where some of us bring food, dessert and others wine. This was a hit that night and I brought none home. Maybe next time I will add some folded snow peas to the kabob to give a little more color and use a bigger stick to get more chicken on it. I always use chicken thighs when doing most of my chicken recipes just because I like dark meat, a little more fat, less dryness and it’s just better.
Any other suggestions? Leave in comment section below the recipe.
BLAST FROM THE PAST: Like Brussel sprouts, then try my Lemon Roasted Brussel Sprouts with Sesame Seeds and Raisins.
I used bone-in chicken thighs and trimmed most of the fat off. You can use boneless and save a lot of time.
Make the glaze and set aside.
Thread the chicken and red bell peppers on the soaked skewers.
Grill over hot coals or on gas grill until done, turn once and baste with the glaze each time.
Asian Chicken Skewers
- 1/2 c. honey or agava nectar
- 2 Tbsp. soy sauce
- 1/3 c. Thai Sweet Chili Sauce
- 2 Tbsp. vinegar
- 1/2 tsp. ginger
- 1/2 tsp. garlic powder
- 1 Tbsp. cornstarch
- 2 chicken breasts – cut into 8 one inch strips
- 8 skewers
- Preheat the grill (or use oven set at 400°).Mix the agave, soy sauce, vinegar, spices and the Thai Sweet Chili Sauce together in a small bowl.
- Soak the wooden skewers in water for 10-15 minutes.
- Cut the chicken thighs in strips and feed these onto a soaked wooden skewer alternately with a piece of red bell pepper. Brush with 1/2 of the marinade and refrigerate for 2 hours.
- Heat the remaining sauce and if you want it a little thicker use some cornstarch mixed with a little water. Heat the mixture until it has thickened.
- Grill the chicken skewers until they are done (about 10-15 minutes). Turn the skewers once while they are cooking. Brush with the marinade that you used to brush the raw chicken with and save the thickened mixture for a sauce to serve along side the skewers.