Main CourseDinner

Spicy Chicken Skewers

Name: Spicy Chicken Skewers
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: asian
Ingredients: 1 tsp vegetable oil; 50 g yellow onion finely minced; 1 tsp crushed red pepper flake; 2 tbsp light brown sugar packed; 0.5 tsp black pepper coarsely ground; 3 tbsp white wine vinegar; 3 tbsp low-sodium soy sauce; 3 tbsp dry sherry; 1 tsp sesame seed; 450 g boneless, skinless chicken breast cut into 2.5cm (1-inch) cubes; 2 pcs red bell pepper cut into 2.5cm (1-inch) pieces; 1 tsp sesame seed toasted

These chicken skewers feature tender, juicy chicken and sweet bell peppers grilled to perfection. A homemade marinade with soy sauce, sherry, and a hint of brown sugar provides a savory-sweet glaze with a spicy kick from red pepper flakes.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 285 kcal

Allergen information: may contain gluten, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

marinade

1 tspvegetable oil
50 gyellow onion, finely minced
1 tspcrushed red pepper flake
2 tbsplight brown sugar, packed
0.5 tspblack pepper, coarsely ground
3 tbspwhite wine vinegar
3 tbsplow-sodium soy sauce
3 tbspdry sherry
1 tspsesame seed

Ingredients

450 gboneless, skinless chicken breast, cut into 2.5cm (1-inch) cubes
2 pcsred bell pepper, cut into 2.5cm (1-inch) pieces

garnish

1 tspsesame seed, toasted

Equipment

skewers · grill · mixing bowl · small saucepan · cutting board · knife

The method

Step by step

1
To make the marinade, heat the vegetable oil in a small saucepan over medium heat. Add the minced onion and crushed red pepper flakes, then sauté for 3 minutes until the onion is soft.
About 4 min
2
Remove the pan from the heat. Stir in the brown sugar, black pepper, white wine vinegar, soy sauce, dry sherry, and the marinade sesame seeds until the sugar dissolves. Set aside to cool slightly.
About 2 min
3
In a medium bowl, combine the chicken cubes with about half of the prepared marinade. Cover and let it marinate in the refrigerator for at least 30 minutes. Reserve the remaining marinade for basting.
About 1 min
Cook’s note: Marinating for a few hours will result in more flavorful chicken, but 30 minutes is sufficient.
4
While the chicken marinates, thread the bell pepper pieces onto skewers, leaving space between them. Once marinated, add the chicken pieces, alternating with the peppers.
About 10 min
Cook’s note: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
5
Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly oil the grates to prevent sticking.
About 5 min
6
Place the skewers on the hot grill. Cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and has light char marks.
About 12 min
Cook’s note: To check for doneness, cut into the largest piece of chicken; there should be no pink inside.
7
During the last 2-3 minutes of grilling, brush the skewers on all sides with the reserved marinade.
Cook’s note: This final basting creates a beautiful, flavorful glaze. Do not use the marinade that the raw chicken was in.
8
Transfer the cooked skewers to a platter, sprinkle with the toasted garnish sesame seeds, and let them rest for a few minutes before serving.
About 3 min

Per serving

Nutrition

75%Score

Calories: 284.8kcal
Protein: 37.3g
Carbs: 14.5g
Fat: 6.7g
Fibre: 2g
Sugar: 10.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover skewers in an airtight container in the refrigerator.

Reheating

Reheat gently on a grill, in an oven, or in the microwave until warmed through.