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- 1 lb boneless, skinless chicken thighs - 1/2 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 red bell pepper - 1 green bell pepper - 1 zucchini - 1 tablespoon fresh ginger - 2 garlic cloves - Salt and pepper In this recipe, I use boneless, skinless chicken thighs. They stay juicy and tender when grilled. The sweet chili sauce brings a nice balance of heat and sweetness. Soy sauce adds depth, while sesame oil gives a nutty flavor. I include colorful bell peppers and zucchini for crunch and freshness. They not only look great but also add flavor. Fresh ginger and minced garlic give a nice zing to the marinade. Don’t forget to season with salt and pepper to enhance all the flavors. These ingredients come together to create a tasty dish that is perfect for any gathering or family meal. The bright colors and bold flavors will impress anyone at your table. To start, we need to mix the marinade. In a bowl, combine: - 1/2 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon fresh ginger, grated - 2 garlic cloves, minced - Salt and pepper to taste Next, add 1 pound of boneless, skinless chicken thighs cut into 1-inch pieces. Toss the chicken in the marinade until it is well-coated. Cover the bowl and place it in the fridge for at least 30 minutes. For more flavor, let it marinate for up to 2 hours. If you use wooden skewers, soak them in water for 20 to 30 minutes. This step helps prevent burning on the grill. After soaking, it's time to assemble the kabobs. Take the marinated chicken pieces and thread them onto the skewers. Alternate the chicken with pieces of red and green bell peppers and thick slices of zucchini. Leave a little space between each piece. This will help them cook evenly and look nice on the grill. Now it’s time to preheat the grill. Set it to medium-high heat. Make sure the grill grates are clean and oiled. This will stop the kabobs from sticking. Place the assembled kabobs on the grill. Cook them for about 10 to 12 minutes. Turn them occasionally to get nice grill marks. To check doneness, the chicken should reach an internal temperature of 165°F (75°C). This ensures it is safe to eat and perfectly juicy. For the best flavor, marinate the chicken for at least 30 minutes. If you can, let it sit for up to 2 hours. This time allows the chicken to soak up the sweet chili sauce, soy sauce, and spices. The longer you marinate, the more flavor the chicken gets. Make sure your grill is clean and well-oiled before cooking. This step helps the kabobs not stick. Set the grill to medium-high heat to get a nice char. Cook the kabobs for about 10-12 minutes, turning them often. Check the chicken's internal temperature; it should reach 165°F (75°C). This check ensures the chicken is safe to eat and not dry. After grilling, let the kabobs rest for a few minutes. This resting time keeps them juicy. Serve them on a large platter with fresh cilantro and lime wedges. Drizzle some extra sweet chili sauce over the top for added flavor. It makes the dish even more delicious and visually appealing. {{image_2}} You can switch the chicken thighs for chicken breast. Chicken breast has less fat and cooks quicker. If you want a seafood twist, try shrimp. Shrimp grills fast and absorbs flavor well. Just ensure you don’t overcook it. Feel free to mix in other veggies. Onions add a nice crunch and sweetness. Mushrooms bring a rich, earthy taste. You can also use cherry tomatoes or asparagus for fun colors and flavors. Just keep the pieces similar in size for even cooking. If you want to change the flavor, use different sauces. Teriyaki sauce can add a sweet, savory twist. A spicy marinade can kick things up a notch! You can also try yogurt-based sauces for a creamy touch. Get creative and find what you love! Store leftover kabobs in an airtight container. They stay fresh for up to three days. Use parchment paper between layers to prevent sticking. This helps keep flavors intact. Always cool kabobs down before sealing them in the fridge. To freeze kabobs, first let them cool completely. Place them in a freezer-safe bag. Remove as much air as possible to avoid freezer burn. They can last up to three months in the freezer. When ready to use, move them to the fridge to thaw overnight. Reheat kabobs safely in the oven or microwave. For the oven, place them on a baking sheet at 350°F (175°C) for about 10 minutes. This keeps them juicy. In the microwave, heat in short bursts, checking often. Avoid overcooking to keep the chicken tender. I recommend marinating the chicken for at least 30 minutes. This lets the chicken soak up all the tasty flavors. For an even better taste, try marinating it for up to 2 hours. This extra time helps the sweet chili sauce and other ingredients really mix into the meat. Yes, you can use a grill pan! A grill pan works well on your stove. It gives you nice grill marks and a great flavor. Just preheat the pan over medium-high heat before adding the kabobs. Cook them for about 10-12 minutes, turning often. You can serve these kabobs with many tasty sides. Here are some ideas: - Steamed rice or jasmine rice - Fresh garden salad - Grilled vegetables - Quinoa or couscous - Flatbreads or pita These sides will complement the sweet and spicy flavors of the kabobs. Enjoy! You now have a tasty recipe for sweet chili grilled chicken kabobs. We covered the key ingredients, from marinating chicken to grilling it perfectly. Remember, using fresh veggies and spices boosts flavor. Don’t shy away from experimenting with different proteins or sauces. Store any leftovers well, so you can enjoy them later. This dish is fun to make and a hit at any meal. Enjoy the grilling process and get creative with your kabobs.

Sweet Chili Grilled Chicken Kabobs

Savor the flavors of summer with these delicious Sweet Chili Grilled Chicken Kabobs! This easy recipe combines juicy marinated chicken thighs, vibrant veggies, and a sweet chili sauce that will make your taste buds dance. Perfect for BBQs or weeknight dinners, these kabobs are sure to impress! Click to explore the full recipe and discover how to make this delightful dish that the whole family will love. Don't miss out on this grilling adventure!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces

1/2 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon fresh ginger, grated

2 garlic cloves, minced

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 zucchini, sliced into thick rounds

Salt and pepper to taste

Skewers (wooden or metal)

Instructions
 

Marinate the Chicken: In a bowl, mix together the sweet chili sauce, soy sauce, sesame oil, grated ginger, minced garlic, salt, and pepper. Add the chicken pieces and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

    Prepare the Skewers: If using wooden skewers, soak them in water for 20-30 minutes to prevent burning.

      Assemble the Kabobs: Thread the marinated chicken pieces onto the skewers, alternating with pieces of red bell pepper, green bell pepper, and zucchini. Leave a little space between each piece to ensure even cooking.

        Preheat the Grill: Preheat your grill to medium-high heat. Ensure the grill grates are cleaned and oiled to prevent sticking.

          Grill the Kabobs: Place the assembled kabobs on the grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature of the chicken should reach 165°F (75°C).

            Serve: Once cooked, remove the kabobs from the grill. Allow them to rest for a few minutes before serving.

              Prep Time, Total Time, Servings: 30 min | 45 min | Serves 4

                - Presentation Tips: Serve the kabobs on a large platter garnished with fresh cilantro and lime wedges. You can also drizzle some extra sweet chili sauce over the top for added flavor.