Chicken, shiitake and asparagus skewers with sweet chili sauce



35 min


45 min


8 Servings

Chicken, shiitake and asparagus skewers with sweet chili sauce

John Cullen


  • 3 garlic cloves
  • 2 large red chilies , seeded and chopped
  • 1/3 cup white vinegar
  • 3 tbsp granulated sugar
  • 3 tbsp honey
  • 41643 salt


  • 8 wooden skewers
  • 6 spears asparagus
  • 2 113-g pkg shiitake 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.

Nutrition (per serving)

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

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