Chili, Lime & Honey Glazed Chicken Skewers
by Anthony Finck, Chef, Cassidy's Restaurant, Portland, Oregon
The fresh, bold flavors in these sweet-and-spicy chicken skewers are ideal for any crowd, and they’re versatile enough to serve as appetizers or with a meal.
- 1½ pounds Smart Chicken tenders, cut in half lengthwise
- Wooden skewers, soaked in water for 30 minutes
- ¼ cup sugar
- ¼ cup honey
- ½ cup rice vinegar
- ½ cup Thai chili paste (such as sambal oelek)
- ½ cup pineapple juice
- 1 lime juice
- ¼ cup fish sauce
- ¼ cup Sriracha
- 2 teaspoons dried ground ginger
In a heavy-bottomed saucepan, combine the marinade ingredients. Heat on the stovetop until simmering. Continue to simmer until the mixture is reduced by half and reaches a light glaze-like consistency. Remove from heat and chill completely.
Once cooled, measure out half a cup of the marinade and set aside for basting. Place the split chicken tenders in a dish and cover with the remaining marinade. Cover and refrigerate at least one hour or up to six.
Preheat a grill to medium-high heat. Thread the chicken tenders lengthwise onto the skewers. Place on the grill so that the wooden skewers overhang the outside rim. Turn the skewers often to prevent burning/sticking, and baste with the reserved marinade with every turn. Total time on the grill should be about 5 minutes, until the chicken is cooked through.