I’m so excited to share my Sweet Chili Chicken Skewers recipe with you! These bites are sweet, slightly spicy, and ready in a flash once the chicken has marinated. They grill up with a glossy finish and are perfect over rice or with a crisp salad.
Level: Easy
Total Time: 1 hour 15 minutes (includes marinating)
Prep Time: 10 minutes
Cook Time: 10–15 minutes
Yield: 4 servings (about 12 skewers)
Course: Main
Cuisine: Asian-inspired
I started making simple skewers when I wanted fast dinners that still felt special. This version uses sweet chili sauce for flavor and soy sauce for salt. It all comes together quickly: cube the chicken, toss it in the marinade, thread the pieces on skewers, and grill. I like to make the marinade in the morning so the flavors have time to soak in. If you do that too you can come home and cook in less than 15 minutes.
This recipe is flexible. Use chicken thighs for more juice, or bake in a hot oven if you cannot grill. I explain every step so even a first-time griller feels confident.
How to Make Sweet Chili Chicken Skewers
Here is the big picture of how the recipe works:
• Make a simple marinade from sweet chili sauce, soy sauce, garlic, ginger, and sesame oil.
• Let the cubed chicken soak up the flavors in the fridge for at least an hour.
• Thread chicken onto skewers leaving a little space between pieces so heat can circulate.
• Grill or roast until the outside is lightly charred and the inside is cooked through.
• Serve with extra sweet chili sauce and a simple side like jasmine rice or a quick slaw.
Ingredients
• 1.5 to 2 pounds boneless skinless chicken breast or thighs, cut into 1-inch cubes
• 3 tablespoons sweet chili sauce, plus extra for serving
• 2 tablespoons reduced-sodium soy sauce or tamari
• 3 garlic cloves, minced (about 1 tablespoon)
• 2 teaspoons minced fresh ginger or 1/2 teaspoon ground ginger
• 1 teaspoon sesame oil
• 1 tablespoon neutral oil for brushing the grill or baking sheet (optional)
• Salt and freshly ground black pepper, to taste
• 8 to 12 metal or soaked wooden skewers
Optional garnish: chopped cilantro, sesame seeds, lime wedges
Directions
- Make the marinade: In a medium bowl mix the sweet chili sauce, soy sauce, minced garlic, ginger, and sesame oil until smooth.
- Add the chicken: Toss the chicken cubes into the bowl and stir so every piece is coated. Cover and refrigerate at least 1 hour. If you are short on time, 20 to 30 minutes will also add flavor.
- Prepare the grill or oven: If grilling, preheat the grill to medium-high heat. If using the oven, preheat to 450°F and line a rimmed baking sheet with foil and a rack if you have one.
- Thread the chicken: Remove chicken from the marinade and thread cubes onto skewers, leaving a little space between each cube so they cook evenly. Lightly season with salt and pepper.
- Cook the skewers: Grill the skewers 4 to 6 minutes per side, turning once, until the chicken reaches 165°F and has small char marks. If baking, place skewers on the rack and roast 10 to 15 minutes, turning once, until cooked through.
- Finish and glaze: If you like extra shine, brush a little extra sweet chili sauce on the skewers during the last minute of cooking.
- Serve: Transfer to a platter, sprinkle with sesame seeds and chopped cilantro, and offer lime wedges and extra sweet chili sauce.
Process Details
• Why marinate: The sweet chili and soy mix flavors the chicken and helps the surface caramelize when it cooks. Even a short marinate helps.
• Skewer spacing: Leave small gaps between cubes. Tight packing traps steam and prevents browning.
• Grill heat: Medium-high gives a quick sear so the outside gets color while the inside remains juicy. If the grill is too hot the outside will blacken before the center cooks.
• Oven method: Using a rack lets hot air circulate so the chicken gets more color on all sides. Broil for 1 to 2 minutes at the end if you want extra char, watching carefully so it does not burn.
Tips for Success
• Use uniform pieces: Cut chicken into even 1-inch cubes so everything finishes at the same time.
• Choose the cut: Thighs are more forgiving and stay moist. Breasts are leaner and cook faster.
• Metal skewers are convenient: No soaking needed and they conduct heat, which helps cook the center of the chicken.
• Do not overcrowd the grill: Leave space between skewers so heat reaches every side.
• Rest briefly: Let skewers rest 2 minutes off the heat to let the juices settle before serving.
• Test doneness: Use an instant read thermometer. Chicken is safe at 165°F.
Serving Ideas
• Serve over steamed jasmine rice with a side of quick sesame coleslaw.
• Make a grain bowl with rice, cucumbers, sliced avocado, and a drizzle of extra sweet chili sauce.
• Offer as party finger food with toothpicks and a small bowl of extra sauce for dipping.
• Pair with cold beer or a crisp white wine for warm-weather meals.
Storage & Freezing
• Refrigerator: Cool cooked skewers to room temperature then store in an airtight container for up to 3 days. Reheat gently in a 350°F oven or on a grill pan.
• Freezing: Remove chicken from skewers if you prefer, wrap tightly, and freeze cooked chicken in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat.
• Make ahead: Marinate raw chicken up to 24 hours ahead and keep refrigerated. Thread and cook when ready.
Nutrition Info (Approximate per Serving)
• Calories: 300–320 kcal
• Protein: 45 g
• Carbohydrates: 8 g
• Fat: 7 g
• Sugar: 6 g
• Sodium: varies with soy sauce choice, roughly 700–950 mg
Values are estimates and will change based on exact ingredients, portion sizes, and whether you use breast or thigh meat.
Sweet Chili Chicken Skewers are a simple, reliable recipe I reach for when I want a fast weeknight meal or a crowd-pleasing appetizer. The marinade is short but packs flavor, and you can grill or roast depending on the weather and time. I hope you enjoy these as much as I do. Once you try them, they will probably become a go-to when you want something sticky, sweet, and satisfying.
