Ingredients
Equipment
Method
Step-by-Step Instructions
- Soak the wooden skewers in water for at least 1 hour to prevent burning during grilling.
- Combine sweet chili sauce, mayonnaise, garlic powder, chili powder, onion powder, paprika, salt, and black pepper in a mixing bowl.
- Trim excess fat from boneless chicken thighs and cut them into 1-inch cubes.
- Coat chicken with two-thirds of the marinade and refrigerate for at least 1 hour.
- Preheat grill to medium-high heat, around 400–450°F (200–230°C).
- Thread marinated chicken pieces onto the soaked skewers.
- Grill skewers for about 10 minutes per side, without moving them too soon.
- In the final 5 minutes, brush the skewers with reserved marinade for glazing.
- Check the internal temperature to ensure it reaches 165°F (75°C).
- Serve the skewers warm on a platter.
Nutrition
Notes
For best flavor, marinate the chicken overnight. Ensure proper grill temperature for optimal cooking.
