Grilled Chicken Skewers with Sweet Asian Chili Glaze
Wooden cutting board with Grilled Chicken Skewers with Sweet Asian Chill Glaze and extra sauce for dipping

Ingredients:

  • 1 1/3 cup (325 mL) E.D.SMITH® TRIPLE FRUITS APRICOT PEACH PASSION FRUIT SPREAD
  • 1/4 cup (60 mL) rice wine vinegar
  • 2 tbsp (30 mL) soy sauce
  • 4 tsp (20 mL) minced ginger
  • 4 tsp (20 mL) Asian chili sauce, such as Sriracha or saambal oelek
  • 1 clove garlic, minced
  • 4 boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
  • 2 tbsp (30 mL) canola oil
  • 1/2 tsp (2 mL) each salt and freshly ground pepper
  • 2 tbsp (30 mL) finely chopped fresh cilantro
  • 1 tbsp (15 mL) toasted sesame seeds

 

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Preparation:

  1. Soak eight (12-inch/30 cm) wooden skewers in cold water for at least 30 minutes.
  2. Stir fruit spread with vinegar, soy sauce, ginger, chili sauce and garlic until well combined. Set half aside to serve with cooked chicken for dipping.
  3. Heat the grill to medium-high heat; grease grate well. Thread chicken on skewers. Brush with oil; season all over with salt and pepper. Grill skewers for 3 to 4 minutes per side or until well-marked.
  4. Continue to grill, turning and brushing with the remaining glaze, for 5 to 7 minutes or until chicken is cooked through. Garnish with cilantro and sesame seeds. Serve with reserved glaze for dipping.

 

Tips:

  1. Substitute E.D.SMITH® NO SUGAR ADDED APRICOT PEACH PASSION FRUIT SPREAD.

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