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- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes - 1/2 cup sweet chili sauce - 1 large red bell pepper, cut into 1-inch squares - 1 large green bell pepper, cut into 1-inch squares - 1 small red onion, cut into wedges - 2 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon fresh lime juice - 1 teaspoon garlic powder - 1 teaspoon ground ginger - Salt and freshly ground pepper to taste - Wooden or metal skewers - Grill or oven - Mixing bowl and whisk For the main ingredients, chicken is key. I prefer using boneless, skinless chicken breasts. They are tender and absorb flavors well. The sweet chili sauce adds a sticky, sweet touch that everyone loves. Pair the chicken with bell peppers and onion for a colorful twist. Next, let's talk about the marinade. It includes soy sauce for umami, honey for sweetness, and lime juice for a zesty kick. Garlic powder and ground ginger bring warmth and depth. When mixed, these ingredients create a bright and flavorful sauce that coats the chicken perfectly. Now, don’t forget your equipment! You’ll need skewers to hold everything together. I recommend soaking wooden skewers to prevent burning. A grill or oven gives you nice, charred flavors. Lastly, a mixing bowl and whisk help you create that delicious marinade with ease. Enjoy the fun of cooking these kabobs; they are a delight to make! {{ingredient_image_2}} Start by gathering your ingredients. In a medium mixing bowl, add: - 1/2 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon fresh lime juice - 1 teaspoon garlic powder - 1 teaspoon ground ginger Whisk these together until smooth. This mixture creates a tasty marinade full of flavor. Now, take your chicken. Cut 1 pound of boneless, skinless chicken breasts into 1-inch cubes. Add these cubes to your marinade. Make sure each piece gets coated well. Cover the bowl with plastic wrap. Place it in the fridge for at least 30 minutes. For more flavor, marinate for up to 2 hours. Get your skewers ready. If you use wooden ones, soak them in water for 15 minutes. This helps prevent burning. Now, thread the marinated chicken onto the skewers. Alternate with pieces of: - 1 large red bell pepper, cut into 1-inch squares - 1 large green bell pepper, cut into 1-inch squares - 1 small red onion, cut into wedges Pack the ingredients neatly, but leave some space for cooking. Preheat your grill to medium-high heat. This ensures a good sear. Place the kabobs on the hot grill. Cook for about 10 to 12 minutes, turning them often. Your chicken should reach an internal temperature of 165°F (74°C). The veggies need to be tender and slightly charred. After grilling, let the kabobs rest for a few minutes. This helps keep the juices inside. For the best flavor, marinate the chicken for at least 30 minutes. If you have time, marinate it for up to 2 hours. The longer you marinate, the more flavor the chicken absorbs. Use fresh lime juice for brightness. Always stir the marinade well to mix all the ingredients. This ensures every piece of chicken gets coated nicely. When threading the chicken and veggies, keep them snug but not too tight. This helps them cook evenly. Alternate between chicken, red bell pepper, green bell pepper, and onion. This mix adds color and flavor. If using wooden skewers, soak them for 15 minutes before grilling. This prevents burning and keeps your kabobs intact. Serve your kabobs on a large platter for a beautiful presentation. Add fresh lime wedges around the kabobs for a pop of color. Sprinkling chopped cilantro on top brightens the dish and adds freshness. You can also serve them with rice or a fresh salad for a complete meal. Enjoy your sweet chili chicken kabobs with friends and family! Pro Tips Marinate Longer for Flavor: Allow the chicken to marinate for the full 2 hours if possible. This enhances the flavor and tenderness of the meat. Use Fresh Ingredients: Opt for fresh lime juice and high-quality sweet chili sauce to elevate the overall taste of your kabobs. Alternate Ingredients: Feel free to add other vegetables like zucchini or mushrooms to the skewers for extra color and flavor variety. Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. {{image_4}} If you prefer not to use chicken, many other proteins work well. You can use shrimp, beef, or tofu. Shrimp cooks fast and adds a nice touch. Beef gives a hearty bite, while tofu is great for a vegetarian option. Just remember to adjust cooking times. Shrimp cooks in about 5-7 minutes, beef needs about 12-15 minutes, and tofu should be grilled until it’s golden. Adding vegetables can really boost your kabobs. Try zucchini, cherry tomatoes, or mushrooms. These add color and flavor. You can also use eggplant or asparagus for a unique twist. Cut the veggies into similar sizes as the chicken for even cooking. Marinating them in the same mix helps them soak up all the great flavors. You can easily change the taste by adjusting the marinade. Want a spicy kick? Add some sriracha or red pepper flakes. For a smoky flavor, try adding smoked paprika. You can also use different herbs like basil or cilantro. Swapping honey for maple syrup gives a nice twist. Tailor the marinade to fit your taste and surprise your guests with new flavors! To keep your sweet chili chicken kabobs fresh, store them in the fridge. Place the kabobs in an airtight container. They can last for up to three days. If you have extra marinade, save it for flavor. Just pour it over the kabobs for added taste. When reheating, keep the kabobs juicy. The best way is to use the oven. Preheat the oven to 350°F (175°C). Place the kabobs on a baking sheet. Cover them loosely with foil to keep moisture in. Heat for about 10 minutes or until warm. You can also use a stovetop. Just warm them in a pan over low heat, turning gently. If you want to freeze your kabobs, do it right. First, let the kabobs cool completely. Wrap each kabob in plastic wrap. Then, place them in a freezer bag. Make sure to squeeze out the air. They can stay frozen for up to three months. To thaw, move them to the fridge overnight. For quick thawing, you can use the microwave on defrost. Just be careful not to cook them. I recommend marinating the chicken for at least 30 minutes. For the best flavor, try to marinate for up to 2 hours. This allows the chicken to soak in all the tasty goodness from the marinade. Yes, you can bake the kabobs! Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with foil. Bake for about 15-20 minutes, turning halfway through. Check that the chicken reaches 165°F (74°C) for safe eating. You can serve these kabobs with many sides. Here are some ideas: - Steamed jasmine rice - Fresh garden salad - Grilled corn on the cob - Garlic bread - Cool cucumber salad These sides will complement the sweet and spicy flavors of the kabobs perfectly. Enjoy your meal! Sweet chili chicken kabobs are easy and fun to make. We covered key ingredients, marinade, and simple steps to prepare and grill them. Tips on storage, serving, and variations add to your options. Remember, you can adapt this recipe to fit your taste and needs. Enjoy these kabobs with your favorite sides. They make a great dish for any meal or gathering. With practice, you'll master this tasty treat. Get cooking and delight your friends and family!

Sweet Chili Chicken Kabobs

Delicious grilled chicken kabobs marinated in sweet chili sauce and served with colorful vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 0.5 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 large red bell pepper, cut into 1-inch squares
  • 1 large green bell pepper, cut into 1-inch squares
  • 1 small red onion, cut into wedges
  • none Wooden or metal skewers
  • none Salt and freshly ground pepper to taste

Instructions
 

  • In a medium mixing bowl, combine the sweet chili sauce, soy sauce, honey, fresh lime juice, garlic powder, and ground ginger. Whisk together until smooth and well blended to create a flavorful marinade.
  • Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or for up to 2 hours for enhanced flavor infusion.
  • If using wooden skewers, soak them in water for a minimum of 15 minutes to prevent burning while grilling.
  • Preheat your grill to medium-high heat, ensuring it is hot enough to create nice sear marks on the kabobs.
  • Thread the marinated chicken, alternating with the red and green bell pepper squares and red onion wedges, onto the skewers, packing them neatly but leaving some space for even cooking.
  • Lightly sprinkle the assembled kabobs with salt and freshly ground pepper for added seasoning.
  • Place the kabobs on the preheated grill and cook for approximately 10-12 minutes, turning them occasionally. Grill until the chicken is fully cooked and registers an internal temperature of 165°F (74°C), and the vegetables are tender and slightly charred.
  • Remove the kabobs from the grill and allow them to rest for a few minutes to lock in juices before serving.

Notes

Serve the kabobs on a large platter, garnished with fresh lime wedges and chopped cilantro for an added burst of color and flavor.
Keyword chicken, grilling, kabobs, sweet chili