Chicken, shiitake and asparagus skewers with sweet chili sauce

 

 

Ingredients

FOR SAUCE:

• 3 garlic cloves
• 2 large red chili peppers, seeded and chopped
• 1/3 cup white vinegar
• 3 tbsp granulated sugar
• 3 tbsp honey
• 1/4 tsp salt

FOR SKEWERS:

• 8  wooden skewers
• 6 asparagus spears
• 2 113g pkg shiitake mushrooms
• 3 skinless, boneless chicken breasts
• 1 tbsp vegetable oil
• 1/4 tsp salt

Simple yet sophisticated, these skewers will be a hit at your next barbecue. Bonus: the sauce can be made a day ahead.

Instructions: 

Preheat barbecue to medium. Soak skewers in warm water for 20 min.

Whirl garlic with red chili peppers in a food processor until finely minced, scraping down sides if needed. Add vinegar and pulse until combined. Transfer to a small saucepan set over medium-high. Add sugar, honey and salt. Bring to a boil. Cook, stirring occasionally, until sauce is syrupy, 15 to 17 min. Set aside.

Snap and discard tough ends from asparagus. Slice into 1-in. pieces. Remove and discard stems from mushrooms. Cut chicken into bite-sized cubes. Toss chicken and vegetables with oil and salt in a large bowl. Season with pepper. Thread chicken, asparagus and mushrooms onto skewers.

Oil grill, then barbecue skewers, lid closed, until chicken is cooked through, flipping at halfway point, about 8 min. Serve with Sweet Chili Sauce.