Ingredients
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1½–2 lbs chicken thighs, cubed into 1-inch pieces
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1 Tbsp extra virgin olive oil
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1 tsp paprika
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1 tsp garlic powder
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1 tsp black pepper
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½ tsp cayenne pepper
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½ tsp salt
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2 Tbsp hot honey (optional)
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1 cup mayonnaise (add more if needed)
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2 Tbsp fresh lime juice
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⅔ cup Thai sweet chili sauce
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¼ cup Sriracha (adjust to taste)
Instructions
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In a large bowl, combine the chicken, olive oil, paprika, garlic powder, black pepper, cayenne pepper, and salt. Toss well to coat evenly.
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Thread the seasoned chicken pieces onto skewers, filling about ½ to ¾ of each skewer.
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In a separate bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and lime juice. Mix well to make about 1.5 cups of sauce.
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Reserve half of the sauce in another bowl for glazing or dipping after cooking.
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Place skewers on a tray and brush with the remaining sauce, making sure to coat all sides well.
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Grill Method: Cook skewers over medium-high heat for 15–20 minutes, turning frequently and brushing with sauce. Ensure internal temperature reaches 165°F.
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Air Fryer Method: Place skewers in the air fryer basket in a single layer. Air fry at 400°F for 10–12 minutes, flipping halfway. Cook until chicken reaches 165°F.
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Once cooked, remove from heat and brush with the reserved sauce. Add a drizzle of hot honey if desired. Serve immediately.
Notes
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You can substitute chicken breasts, but reduce cook time slightly to prevent drying.
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For less heat, reduce Sriracha and cayenne pepper.
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Sauce can be made 2–3 days ahead and refrigerated.
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Bamboo skewers should be soaked in water for 30 minutes before grilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes