Chicken Skewers
Easy and delicious chicken skewers with the best dipping sauce! These grilled chicken skewers are quick to make and will have everyone asking for more!
Servings 8 skewers
Calories 252kcal
Ingredients
Marinade/Sauce
- ½ cup white vinegar
- ¾ cup water
- 5 cloves garlic minced
- ½ cup lime juice
- 1 cup honey
- 1 tbs soy sauce or coconut aminos
- 1 teaspoon sesame oil
- 1 teaspoon red pepper flakes
- 1 teaspoon ginger
- 4 teaspoon cornstarch
- 1 tbs water
Chicken Skewers
- 2 Chicken Boneless Skinless Breasts
- 2 Bell Peppers I used 1 red and one green
- 1 lb Mini Potatoes
- 15 Pearl Onions
Instructions
How to make the marinade/dipping sauce:
- Combine vinegar, ¾ cup water, minced garlic, lime juice, honey, soy sauce (or coconut aminos), sesame oil, red pepper flakes, and ginger in a medium sized pot.
- Bring to a boil over medium heat. Boil for 5 minutes, stirring constantly.
- Mix together the cornstarch and 1 tbs of water in a small bowl, then add it to the sauce pan with everything else.
- Bring mixture to a boil then reduce heat and simmer 10-15 minutes. You want the sauce to thicken enough to coat the back of a spoon.
- Once the mixture is done simmering remove from heat and allow to come to room temperature. It will thicken even more as it cools.
- While it’s cooling, slice your chicken breasts into 1-inch chunks. Place in a Ziploc bag or another air tight container and add 1 cup of the sauce to the bag, coating the chicken. Make sure to not get any raw chicken in the rest of the sauce since you will use that for dipping.
- Allow to marinate 2 hrs or overnight.
How to make chicken skewers:
- A half hour before the chicken is done marinating, rinse your potatoes.
- Bring a medium/large pot filled half way with water and your potatoes to a boil. Boil the potatoes for 10 minutes. Remove from water and set aside. They should be partially cooked and will finish cooking on the grill.
- Cut your bell peppers in large cubes.
- When the chicken is done marinating assemble your skewers*. I like to stack each skewer with a good amount of chicken, a few pearl onions, the different colored bell peppers, and at least 2 potatoes.
- Cook your chicken skewers on medium high for about 10 minutes. You will want to flip them 2-3 times during this. I like to also set aside a ¼ cup of the marinade to brush on to the skewers when I flip them- but once again to don’t contaminate all of the sauce with the uncooked chicken.
- When the chicken is full cooked remove from the grill and enjoy! Use the rest of the marinade as a tasty sauce or save if for dipping pot stickers in (my favorite!).
Notes
*If you are using wooden skewers allow them to soak in water for 10 minutes before assembling. This will keep them from catching on fire!
Nutrition
Calories: 252kcal | Carbohydrates: 54g | Protein: 8g | Fat: 1g | Cholesterol: 18mg | Sodium: 180mg | Potassium: 564mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1020IU | Vitamin C: 52.7mg | Calcium: 30mg | Iron: 1.1mg