Thai Sweet Chili Chicken Skewers

Whether you’re searching for a simple dinner to prepare for your next camping trip or a flavorful recipe to cook on the grill this weekend, you’re going to love these sweet and spicy kabobs. This recipe for Thai sweet chili chicken skewers features a zesty marinade made with just four simple ingredients. And since you can whip it up in a matter of minutes, it’s perfect for prepping ahead of time and freezing until you’re ready to fire up the grill.Your next BBQ night needs these tasty and tender Thai chili chicken skewers! Make them up ahead so you can just grill ’em up.

Serve these kabobs with Cilantro Lime Corn and Dr. Pepper Baked Beans for the full summer picnic experience.

Thai Sweet Chili Chicken Skewers Recipe

Ingredients:

• bamboo skewers
• 3 boneless, skinless chicken breasts cubed into 1 inch pieces
• 1 cup Thai sweet chili sauce
• 1/4 cup pineapple juice
• 1/4 cup honey, melted
• optional: red pepper flakes

Assembly Instructions:

1. Place the wooden skewers in water and allow them to soak for at least 30 minutes.
2. After the skewers have soaked, carefully slide the chicken pieces onto the wooden sticks.
3. Combine the Thai sweet chili sauce, pineapple juice, honey, and red pepper flakes together in a medium bowl. Reserve ¼ cup of the sauce in a medium freezer bag and seal.
4. Brush the remaining sauce over the chicken.
5. Transfer the chicken kabobs to a parchment paper lined baking sheet. Place the tray in the freezer and chill until frozen.
6. When the chicken is frozen solid, transfer the kabobs to a foil tray or baking sheet. Cover the tray with foil and place the small bag of sauce on top. Freeze until ready to cook.

Cooking instructions:

1. Allow the reserved sauce to thaw completely, then brush it over the top of the kabobs.
2. To cook the kabobs from frozen, place the covered pan on the grill over medium high heat for around 15 minutes or roast the kabobs on a baking sheet coated with oil or nonstick cooking spray.
3. To thaw the kabobs before cooking, transfer the frozen chicken to the refrigerator the night before you plan to cook them.
4. Grill the thawed kabobs over medium high heat on the BBQ for 5 to 7 minutes on each side, flipping the skewers halfway through cooking or from frozen over medium-high heat, turning frequently, for a total of about 15 minutes.
5. Or cook the thawed kabobs in the oven on a baking sheet coated in oil at 425 degrees for 12 to 15 minutes, flipping the chicken halfway through the cook time. (if frozen, roast the kabobs on a baking sheet sprayed with oil in a 400°F oven for 15 to 18 minutes)

How Do You Store Thai Sweet Chili Chicken Kabobs?

Since this grill recipe is packed with flavor, I’d be surprised if you have any leftovers when dinner is through! But if you do have a few extra pieces of chicken left, it should be stored in the refrigerator. Transfer your leftovers to an airtight container and place it in the fridge until you’re ready to reheat them.

To warm up your Thai chicken, cook it in the microwave until it’s heated through. Or place the chicken pieces on a baking sheet and cook them at 350 degrees for 5 to 10 minutes.

How Long is Frozen Chicken Good For?

Since these kabobs are prepared with a marinade, it’s a good idea to thaw and cook them within three months of freezing. To ensure your make-ahead chicken skewers stay fresh while they’re being stored in the freezer, use these tips as you’re prepping your meal.

• Remove as much air as possible. Whether you’re storing your kabobs in a freezer-friendly pan or in freezer bags, it’s best to keep as much air away from the chicken before you put it in the freezer. The less air surrounding the chicken, the less likely you’ll see freezer burn on your kabobs.
• Label the container. It can be difficult to know what’s inside each container in your freezer, which is why it’s important that you label each item before you store it. Make sure to write the name of the recipe, date it was frozen, and expected expiration date on the container or use the printable labels with cooking instructions from the Club.
• Flash freeze the kabobs. To keep your chicken from sticking together, try flash freezing the skewers before storing them. Place the chicken on a baking sheet and freeze the kabobs individually before transferring them to a larger container for long-term storage.

Thai Sweet Chili Chicken Kabob Recipe Ideas

This sweet and spicy chicken recipe is perfect for enjoying on a summer evening! And since it’s such a simple grilling recipe, these skewers are also easy to customize. Try these recipe ideas to create a delicious dinner for your family.

• Add some vegetables. Make your sweet and spicy chicken a full meal by adding some vegetables to your kabobs. Bell peppers, onions, pineapple chunks, and zucchini all make great additions to these simple chicken kabobs. Use our freezer friendly vegetable skewers.
• Skip the skewers. Preparing this chicken recipe on kabob sticks is a fun way to serve your dinner. But if you don’t have any skewers on hand, you can also use the sauce as a marinade for full-sized chicken breasts. Make sure to adjust your cook time depending on the size of your chicken as you’re grilling your dinner.
• Try it with shrimp. In addition to chicken, this sweet and spicy sauce also pairs well with shrimp. Use the sauce to marinate your shrimp, then cook your kabobs in the grill. Since shrimp cooks quickly, you’ll only need to grill your Thai shrimp for a few minutes on each side.

Print

Thai Sweet Chili Chicken Skewers

Prep Time

15 mins

Cook Time

12 mins

soaking skewers

30 mins

 

Servings: 4

Ingredients

• bamboo skewers
• 3 chicken breasts boneless, skinless, cubed into 1 inch pieces
• 1 cup Thai sweet chili sauce
• 1/4 cup pineapple juice
• 1/4 cup honey melted
• optional: red pepper flakes

Instructions

Assembly Instructions:

1. Place the wooden skewers in water and allow them to soak for at least 30 minutes.
2. After the skewers have soaked, carefully slide the chicken pieces onto the wooden sticks.
3. Combine the Thai sweet chili sauce, pineapple juice, honey, and red pepper flakes together in a medium bowl. Reserve ¼ cup of the sauce in a medium freezer bag and seal.
4. Brush the remaining sauce over the chicken.
5. Transfer the chicken kabobs to a parchment paper lined baking sheet. Place the tray in the freezer and chill until frozen.

6. When the chicken is frozen, transfer the kabobs to a foil tray or baking sheet. Cover the tray with foil and place the small bag of sauce on top. Freeze.

Cooking instructions:

1. Allow the reserved sauce to thaw completely, then brush it over the top of the kabobs.
2. To cook the kabobs from frozen, place the covered pan on the grill over medium high heat for around 15 minutes or roast the kabobs on a baking sheet coated with oil or nonstick cooking spray.
3. To thaw the kabobs before cooking, transfer the frozen chicken to the refrigerator the night before you plan to cook them.

4. Grill the kabobs on the BBQ over medium high heat for 5 to 7 minutes on each side, flipping the skewers halfway through cooking.

5. Or on the BBQ from frozen: Grill them, covered, over medium-high heat, turning frequently, for a total of about 15 minutes.

6. Or cook the thawed kabobs in the oven on a baking sheet coated in oil at 425° for 12 to 15 minutes, flipping the chicken halfway through the cook time.