Chili oil chicken on skewers

 

🌶️ Chili Oil Chicken on Skewers Recipe

Servings: 4 | Prep Time: 15 mins | Marinate: 30 mins – 4 hrs | Cook Time: 12–15 mins

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🛒 Ingredients

For the Chicken & Marinade:

• 1.5 lbs (700g) boneless, skinless chicken thighs (or breasts), cut into 1.5-inch chunks

• 3 tbsp chili oil (homemade or store-bought, with flakes if desired)

• 1 tbsp soy sauce

• 1 tbsp oyster sauce (optional but adds great umami)

• 1 tbsp rice vinegar or lime juice

• 1 tbsp honey or brown sugar

• 1 tbsp garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tsp sesame oil (optional)

• ½ tsp salt

• ½ tsp ground black pepper

• ½ tsp crushed red pepper or chili flakes (optional for extra heat)

For Garnish:

• Chopped cilantro

• Sliced scallions

• Lime wedges

• Sesame seeds (optional)

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🔥 For Homemade Chili Oil (Optional):

If you want to make your own chili oil:

Ingredients:

• ½ cup vegetable oil

• 2 tbsp red chili flakes

• 1 tsp Sichuan peppercorns (optional)

• 2 garlic cloves, thinly sliced

• 1 small piece of ginger, sliced

Instructions:

1. Heat the oil in a small pan over medium heat.

2. Add garlic, ginger, and Sichuan peppercorns. Cook until golden and aromatic, about 3–4 minutes.

3. Remove from heat, pour hot oil over the chili flakes in a heat-proof bowl. Let cool, then strain (or keep bits for extra flavor).

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🍢 Step-by-Step Instructions

1. Prepare the Chicken

• Cut the chicken into even-sized chunks (1.5-inch pieces).

• Pat dry with paper towels to help the marinade stick.

2. Make the Marinade

• In a bowl, combine chili oil, soy sauce, oyster sauce, vinegar or lime juice, honey, garlic, ginger, sesame oil, salt, and pepper.

• Mix until smooth.

3. Marinate the Chicken

• Toss the chicken pieces in the marinade until fully coated.

• Cover and refrigerate for at least 30 minutes (4 hours for deeper flavor).

4. Soak Skewers (if using wood)

• Soak bamboo skewers in water for 30 minutes to prevent burning.

• You can also use metal skewers.

5. Skewer the Chicken

• Thread 3–5 chicken pieces onto each skewer, leaving a bit of space between each piece so they cook evenly.

6. Grill or Cook the Skewers

Grilling:

• Preheat grill to medium-high.

• Lightly oil the grates.

• Grill skewers for 10–15 minutes, turning every 3–4 minutes, until nicely charred and fully cooked (internal temp: 165°F/74°C).

Stovetop:

• Use a grill pan or heavy skillet on medium-high heat.

• Add a little oil and cook skewers in batches, 4–5 minutes per side, until golden and cooked through.

Oven:

• Preheat oven to 425°F (220°C).

• Line a baking sheet with foil and place skewers on a wire rack or foil-lined tray.

• Bake for 15–18 minutes, turning once halfway through.

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🌿 To Finish

• Let skewers rest for 3–5 minutes.

• Garnish with chopped cilantro, green onions, sesame seeds, and a squeeze of lime juice.

• Drizzle extra chili oil over the top if desired.

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🍚 What to Serve With Chili Oil Chicken Skewers

These skewers go perfectly with:

• Steamed jasmine rice or coconut rice

• Spicy cucumber salad or quick pickles

• Asian slaw with sesame dressing

• Grilled vegetables

• Noodles (e.g., cold sesame noodles or lo mein)

• Bao buns or lettuce wraps for a fun presentation

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🔄 Recipe Variations

• Make it sweeter: Add extra honey or a touch of hoisin sauce.

• Make it nuttier: Top with crushed peanuts or serve with peanut sauce.

• Make it vegan: Substitute chicken with tofu or tempeh and adjust marination time.

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❗Tips for Success

• Use chicken thighs for juicier skewers.

• Don’t skip the marination time—it boosts flavor and tenderness.

• Brush skewers with leftover marinade (boiled) or extra chili oil while grilling for a glaze effect.

• If cooking indoors, open a window—chili oil smoke can be intense!

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🧊 Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze cooked skewers (without garnish) for up to 1 month.

• Reheat: Gently reheat in a skillet or microwave, and drizzle fresh chili oil to refresh.

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🔥 Spice Level Customization

• Mild: Use chili oil without flakes and skip extra red pepper.

• Medium: Stick to recipe as is.

• Hot: Add fresh chili slices, sambal, or a spoon of hot chili crisp.