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Chicken Kebabs with Thai Chile-Plum Glaze

July/August 2014

Your rating: None Average: 4.7 (6 votes)

This Asian-style chicken kebab recipe gets a sweet, caramelized flavor from the Thai chile glaze brushed on the chicken while it’s grilling. You’ll definitely want to make a double batch of the glaze recipe and set some aside for dipping. It’s also delicious made with apricot or blackberry preserves.


Chicken Kebabs with Thai Chile-Plum Glaze Recipe

Makes: 8 servings

Serving Size: 1 (3-oz.) skewer

Active Time:

Total Time:

Equipment: Grilling skewers

Ingredients

Glaze

  • 1 tablespoon canola oil
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 cup plum preserves
  • 2 teaspoons sriracha or other hot sauce
  • 1 teaspoon fish sauce

Chicken

  • 2 pounds boneless, skinless chicken thighs or breasts, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  1. To prepare glaze: Heat oil in a small saucepan over medium heat. Add garlic and ginger and cook, stirring often, until starting to brown, 2 to 3 minutes. Stir in preserves and cook until dissolved and hot, about 2 minutes. Add hot sauce and cook 30 seconds more. Remove from heat and stir in fish sauce.
  2. To prepare skewers: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
  3. Cut chicken into 1-inch pieces (about 48 pieces). Combine with oil in a medium bowl. Thread onto 8 skewers (about 6 pieces per skewer). Season with salt and pepper.
  4. Oil the grill rack (see Tip). Grill the chicken, with the lid closed, until lightly browned on the bottom. Brush with 1/4 cup of the glaze and turn over. Close the lid and grill for 4 minutes more. Brush the remaining glaze over the top, close the lid once more and grill until the chicken is cooked through, 2 to 4 more minutes.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate glaze for up to 1 week.
  • Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.

Nutrition

Per serving: 240 calories; 12 g fat (2 g sat, 6 g mono); 106 mg cholesterol; 14 g carbohydrates; 12 g added sugars; 12 g total sugars; 19 g protein; 0 g fiber; 424 mg sodium; 225 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 2 1/2 lean meat, 1/2 fat


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Recipe Categories

Preparation/ Technique
Grill/BBQ
Meal/Course
Dinner

Season
Spring
Summer
Type of Dish
Main dish, poultry
Ethnic/Regional
American
Thai
Ease of Preparation
Easy
Total Time
45 minutes or less
Main Ingredient
Chicken
Publication
July/August 2014
20 minute dinner recipes
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