Grilled Chicken Skewers with Asian Sweet Chili BBQ Glaze

Posted online November 9, 2010 | 12:53 pm

For this festive appetizer, we grilled juicy marinated chicken tenders skewered on bamboo sticks, and basted them with a tangy-sweet honey mustard BBQ grilling glaze spiked with Asian sweet chili sauce. Simply delicious!

Why Try? The perfect appetizer for entertaining, these sizzling-hot glazed chicken skewers turn any gathering into a special event!

Foodie Byte: Soak bamboo skewers in water for 1 hour to prevent burning on the grill. We like to prepare these skewers ahead so we can relax and enjoy the party; pound chicken tenders, marinate and thread on bamboo skewers the day before serving. Then simply grill and baste with sauce to serve.

This is a featured recipe from our fall Harvest Party. Click here to read the story and see the rest of the party menu.

Ingredients

12 chicken tenders, raw
1/4 cup olive oil
1/2 teaspoon garlic pepper
1/2 cup honey barbecue sauce, prepared
1/2 cup Asian sweet chili sauce, prepared
1/2 cup yellow mustard
2 tablespoons white sugar
1 tablespoon brown sugar
24 small bamboo skewers, soaked in water
1/4 cup minced green onions

Preparation

Slice each chicken tender in half vertically into 2 long pieces; repeat with remaining tenders.
Place each chicken strip between a sheet of wax paper or film wrap and gently pound until even (about 1/4-inch thick). Arrange pounded chicken in baking dish.
Drizzle olive oil evenly over chicken, season with garlic pepper, cover and refrigerate for 1 hour.
Thread pounded chicken strips on bamboo skewers. Cover and refrigerate.
Combine honey barbecue sauce, sweet chili sauce, yellow mustard, white sugar and brown sugar in bowl and whisk until sugar is completely dissolved. Reserve.
To serve: grill chicken skewers over medium-high heat for 2 minutes on each side, turning occasionally.
Brush tenders generously with glaze and grill an additional 1 to 2 minutes or until fully cooked. Serve warm arranged on a platter garnished with green onions.

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