Ingredients
14
bamboo skewers (6 inch)
1 1/2
lb boneless skinless chicken thighs
1
bottle (12 oz) sweet chili sauce
3
tablespoons soy sauce
2
tablespoons lemon juice
1
tablespoon garlic chili sauce
1
tablespoon vegetable oil
2
teaspoons Sriracha sauce
1/4
cup chopped fresh cilantro
Fresh cilantro leaves, if desired
Preparation
Soak bamboo skewers in water 30 minutes. Meanwhile, cut chicken into 14 (1/2-inch) strips. In resealable food-storage plastic bag, mix 1/4 cup of the sweet chili sauce and the remaining ingredients except garnish. Add chicken to bag; seal bag and turn to coat chicken with marinade. Refrigerate 30 minutes.
Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Thread chicken on skewers. Place skewers on grill over high heat. Cover grill; cook 10 minutes, turning once, until chicken is no longer pink in center.
Serve with remaining sweet chili sauce. Garnish with cilantro.
