Sisters Luv 2 Cook: Sweet and Spicy Chicken Kebabs

These sweet and spicy chicken kebabs are made with thigh meat so the meat is tender and juicy. You can make these as spicy as you like. I like to make this recipe on hot summer days, served with rice and a fresh salad or grilled seasonal vegetables. You can marinate the meat the night before or in the morning on the day you are planning on making them. Remember to soak the skewers before you cook them so the wood doesn't burn.

1/2 cup Honey Garlic Sauce

1/4 cup medium sherry

2 Tbs. soy sauce

1 Tbs. oyster sauce

2 large cloves garlic, minced

3/4 tsp. Chinese five-spice powder

1/8 tsp. crushed red pepper flakes

Sriracha sauce to taste

1-1/4 lb. boneless, skinless chicken thighs

In a medium bowl, combine the honey garlic sauce, sherry, soy sauce, oyster sauce, garlic, five-spice powder,Sriracha and red pepper flakes.

Trim and cut the chicken into 1-inch pieces. Add the chicken to the sauce and toss to coat. Marinate overnight or for a few hours depending on your time available. Thread the chicken into 12-inch skewers, that have been soaked in water for at least 30 minutes.. Heat grill or turn on broiler. . Arrange the kebabs in a single layer on the hot grill that was greased or on a prepared baking sheet (line with foil and spray with non-stick spray such as Pam) and bbq or broil until well browned, about 6 minutes. Flip and continue grill or broil until the chicken is cooked through, about 4 minutes more. If the chicken begins to burn, move the rack down one level.

Transfer the kebabs to a serving platter or dinner plates, sprinkle with the sesame seeds and scallions if you wish. This dish is nice served with rice.
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