I’m always in search of new ways to transform kabobs into something delicious. And then I found Thai Sweet Chili sauce this weekend. I thought this might be a great thing to marinate and grill chicken with and turn it into a healthy Asian dish. Adding red pepper and onion and a side of brown rice completes this meal.
Cut the chicken into 1″ cubes and place them in a zip-top bag. Stir together the sweet chili sauce, Sriracha to taste and place 1/2 of the mixture into the chicken bag, reserving the other half for basting. Add in the olive oil and marinate 1-2 hours.
Soak the bamboo skewers in water for about 15 minutes to prevent burning and heat the grill to a medium-heat. Chop the pepper and onion into large chunks and thread onto 2 of the skewers. Thread the remaining 2 skewers with the chicken. Place the chicken on the grill and flip after 3-5 minutes, basting the chicken with the remaining sauce mixture while it cooks. In the final 3-5 minutes of cooking the chicken, place the vegetable skewers on the grill. While the chicken is cooking prepare your rice if desired.
Remove the skewers from the grill and unthread the vegetables and chicken and serve over a bed of rice. You can also top this with sesame seeds if you’d like.