Ingredients
Method
Marinate the Chicken
- In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, garlic, ginger, soy sauce, sesame oil, salt, and pepper until smooth and creamy.
- Add the chicken chunks and toss well to coat every piece. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
Grill the Skewers
- Preheat your grill or a grill pan over medium-high heat (about 400°F to 450°F). If using bamboo skewers, soak them in water for 30 minutes first to prevent burning.
- Thread the marinated chicken onto the skewers, leaving a small gap between each piece for even cooking.
- Grill the skewers for 10 to 15 minutes, turning them 2 to 3 times, until the chicken is charred at the edges and reaches an internal temperature of 165°F when tested with an instant-read thermometer.
- Remove the skewers from the grill and let them rest for 2 to 3 minutes before serving.
Serve
- While the chicken rests, stir together the extra mayonnaise and sweet chili sauce in a small bowl for a dipping sauce.
- Sprinkle the skewers with chopped cilantro and serve immediately with the dipping sauce on the side.
Nutrition
Notes
For juicier skewers, substitute chicken thighs instead of breasts. Make sure the grill is properly hot before adding the chicken, and avoid moving the skewers too early to get nice char marks. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Leftover cooked skewers can be refrigerated in an airtight container for up to 3 days; reheat gently in a skillet or oven. To make ahead, marinate the chicken up to 24 hours in advance, then grill just before serving.
