Sweet Red Chili Chicken Satay

Name: Sweet Red Chili Chicken Satay
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 24 skewers
Ingredients: 2 pounds boneless skinless chicken thighs, or 8 thighs each cut into 3 pieces; 1/2 cup sweet chili sauce; 1/2 cup pineapple juice; 1 tablespoon plus 1 teaspoon soy sauce; 2 teaspoons minced garlic; Oil, for grill; Special equipment: 24 bamboo skewers, soaked in water 20 minutes

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Level: Easy
Total: 1 hr 45 min

Prep: 15 min
Inactive: 1 hr 20 min
Cook: 10 min

Yield: 24 skewers

Level: Easy
Total: 1 hr 45 min

Prep: 15 min
Inactive: 1 hr 20 min
Cook: 10 min

Yield: 24 skewers

Ingredients

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2 pounds boneless skinless chicken thighs, or 8 thighs each cut into 3 pieces

1/2 cup sweet chili sauce

1/2 cup pineapple juice

1 tablespoon plus 1 teaspoon soy sauce

2 teaspoons minced garlic

Oil, for grill

Special equipment: 24 bamboo skewers, soaked in water 20 minutes

Directions

Cut the chicken thighs into 1/2-wide long strips and place into a large resealable bag. In a bowl, whisk together the chili sauce, pineapple juice, soy sauce, and garlic. Pour the marinade into the bag over the sliced chicken. Seal the bag and toss to coat completely. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
To serve: Preheat a grill or grill pan over medium-high heat. Thread the chicken strips onto the skewers. Oil the grill gates and place the chicken on the grill. Cook until the chicken is just cooked through, 4 to 5 minutes per side. Remove from the heat and serve immediately.