Chicken, shiitake and asparagus skewers with sweet chili sauce

Prep 35 min
Total 45 min
Makes 8 Servings



large red chilies, seeded and chopped
1/3 cup
white vinegar
3 tbsp


wooden skewers
6 spears
2 113-g pkg
shiitake mushrooms
boneless, skinless chicken breasts
1 tbsp
1/4 tsp


  • 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.

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


Calories 175, Protein 22 g, Carbohydrates 15 g, Fat 3 g, Fibre 1 g, Sodium 194 mg.
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