3 garlic cloves
2 large red chilies, seeded and chopped
1/3 cup white vinegar
3 tbsp. granulated sugar
3 tbsp. honey
8 wooden skewers
6 spears asparagus
1 8oz package mushrooms
3 boneless, skinless chicken breasts
1 tbsp. vegetable oil
1/4 tsp salt
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.
Adapted from: Chatelaine.com
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