Wednesday, June 26, 2013

Bang Bang Chicken Skewers

Sweet, sweet, summertime. I love the summer, I love the heat, the pool, the beach, the tan, the grill, I could go on and on. I especially love the grill, grilled foods is one of my favorites, and my husband loves to grill {and he is good at it}, so it works out. These chicken kabobs are easy to prepare, to serve, and to eat.

They have a creamy and spicy sauce that you spread on during the last few minutes of cooking. This sauce is so delicious, you can make it as spicy as you want with the sriracha, according to your own personal preferences. I loved having skewers of chicken and red pepper and onion skewers, it was a breeze preparing and cooking. I made some rice to serve with it and this was a perfect summertime meal that was ready in 30 minutes.
Source: Center Cut Cook

3-4 Chicken Breasts, boneless, skinless, and cut into 1 inch chunks
1 Red Bell Pepper, cut into 1 inch chunks
1 Yellow Onion, cut into 1 inch chunks
Olive Oil, a few tablespoons for drizzling
Salt and Pepper, to taste
1/4 cup of Mayonnaise
1/4 cup of Thai Sweet Chili Sauce
5-6 drops of Sriracha, taste and add more if you like, I ended up adding 6 more drops

First, if you are using wooden skewers, soak them for 30 minutes before using. When the skewers are ready, skewer the chicken. Skewer the red bell pepper and onions on skewers, together. Season the chicken and vegetables with salt and pepper, then drizzle them with olive oil.

Now, make the sauce, whisk together the mayonnaise, thai sweet chili sauce, and sriracha. Set aside.

Next, pre-heat your grill or grill pan to medium-high heat, add the skewers, turn every few minutes for even cooking. Cook the veggies for 6-8 minutes, or until tender, and the chicken 10-12 minutes, or until the meat registers at 165-170 degrees. During the last minute of cooking, brush the chicken with the sauce on all sides. Remove the skewers from the grill and let rest a few minutes before eating.


Happy Cooking,
The Barbee Housewife

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