Given the amount of times Ben and I have eaten chicken since I started this blog, I am pretty shocked that I had yet to post a chicken recipe until now, but I guess better late then never, and these healthy chili chicken skewers are a great place to start. Unlike your store bought chili sauces, this recipe is clean eating approved and far better tasting. The sauce for this dish definitely has a bit of a kick to it, so if you’re not a fan of spicy, these may not be for you, but there are ways to customize it and make it slightly sweeter. On the other hand, if you are a fan of heat, and no, I don’t mean ‘tears running down your face it’s so hot’ heat, you are going to absolutely love these. I have always been big on making my own dressings, dips and marinades because it allows me to customize the recipe to my liking, all while leaving behind the preservatives and other additives I can’t even pronounce. If you’re eager to give this a try, but want something slightly sweeter, just reduce the amount of hot chili oil by half and omit the red pepper flakes. These are awesome on their own, but would also be great served over rice, quinoa or steamed vegetables for a more complete meal. Give these a try and let me know what you think!
- 2 organic, free range chicken breasts; cut into 1″ cubes
- 8 bamboo skewers
- 1 Tbsp. olive oil
- Salt and Pepper over chicken
- ***Chili Sauce:***
- 1/4 cup stevia in the raw
- 2/3 cup water
- 1 tsp. arrowroot starch
- 2 Tbsp. hot chili oil (in the Asian food section of your grocery store)
- 1 large garlic cloved; minced
- 1″ piece fresh ginger root; peeled and finely grated
- 2 tsp. white wine vinegar
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 3 Tbsp. raw, pure honey
- 1/4 tsp. red pepper flakes
- Soak skewers in water for at least 30 minutes prior to using to prevent burning.
- Take chicken breasts and cut lengthwise, then crosswise to form 1″ cubes .
- Marinate cubed chicken with olive oil and lightly season with salt and pepper.
- Place about 5 chicken cubes on each skewer, leaving 1/4″ space between each piece.
- Set aside covered in fridge until sauce is finished. Start grill and heat to medium/high.
- In a small dish, combine minced ginger, garlic, chili oil and vinegar, whisking thoroughly. Whisk in seasonings and arrowroot starch and set aside.
- In a small saucepan, combine 2/3 cup water and 1/4 cup stevia and bring to a boil, whisking until stevia is completely melted.
- Continue boiling sugar water and add in chili mixture, consistently whisking until sauce begins to thicken.
- When sauce has thickened, remove from heat and whisk in 3 Tbsp. honey until well combined.
- Set sauce aside and start on chicken.
- Grill chicken for 3 minutes on each side, or until internal temperature is 160F. Chicken will be completely opaque when finished, and juices will run clear.
- With a basting brush, coat chicken with finished chili sauce, reserving some for extra dipping sauce.