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15-Minute Sweet Chili Chicken Skewers

Alright, I have a confession: sometimes I want dinner that feels fancy but doesn’t take all night in the kitchen. These sweet chili chicken skewers are my absolute go-to when I want bold flavors without the fuss. Imagine juicy chicken strips glazed in sticky, sweet chili sauce, sizzling hot with just the right balance of heat and sweetness. Plus, they’re on skewers—hello, party vibes anytime! Whether you’re whipping up a quick weeknight bite or impressing friends on the fly, this recipe delivers that crave-worthy pop of flavor with minimal effort. Trust me, once you try this, the “15 minutes” part will blow your mind!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients

For the Main Dish:

1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
12 wooden or metal skewers (if wooden, soak in water for 15 minutes)
1 tablespoon vegetable oil
Salt and pepper, to taste

For the Sauce:

½ cup sweet chili sauce (store-bought or homemade)
1 tablespoon soy sauce
1 teaspoon rice vinegar or lime juice
1 clove garlic, minced
Optional: red pepper flakes for extra heat

How I Make It

Step 1:

Start by cutting your chicken into bite-sized pieces—about 1-inch cubes work perfectly for skewering. Season them lightly with **salt and pepper** so the natural flavors shine through.

Step 2:

Thread the chicken pieces onto the soaked skewers, leaving a little space between chunks so they cook evenly and get that lovely char on the edges.

Step 3:

Mix your **sweet chili sauce, soy sauce, rice vinegar, and minced garlic** in a small bowl. This sauce brings that addictive sticky-sweet balance with a tangy kick. Taste and add red pepper flakes if you want it spicier.

Step 4:

Heat a tablespoon of vegetable oil in a large skillet or grill pan over medium-high heat. When it’s nice and hot, add the skewers and cook for about 2–3 minutes per side, or until the chicken starts to get golden and is cooked through (internal temp should reach 165°F).

Step 5:

Brush the sauce over the chicken skewers in the last minute or so of cooking, turning them to coat evenly. The sauce will caramelize beautifully and smell incredible.

Step 6:

Remove from heat and let the skewers rest for a minute before serving. These bad boys look awesome on a platter and taste even better!

Variations & Tips

Swap chicken for shrimp or firm tofu for a different protein.
Add chopped pineapple or bell pepper pieces on the skewers for a sweet crunch.
If you don’t have skewers, just toss chicken bites in the sauce and cook in the pan.
Make extra sauce to serve on the side for dipping!
To keep skewers from sticking, rub a little oil before threading chicken.
Can be cooked on a grill or under a broiler if you want that smoky char.

How I Like to Serve It

These skewers are perfect with a crisp green salad or sticky jasmine rice to soak up extra sauce. For casual gatherings, toss them on a platter with fresh cucumber slices and a sprinkle of chopped cilantro for a bright, refreshing contrast. They’re also amazing as an appetizer or party finger food—just watch how fast they disappear!

Notes

Store leftover skewers in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet or oven to keep them juicy and avoid drying out.

Closing: Whenever I need a fast meal that feels like a celebration, these sweet chili chicken skewers always come through with loads of flavor and zero stress.