Quick and easy marinated Sambal Chili Chicken Skewers are a sweet and spicy oven roasted dinner.
Course Main Course
Keyword chicken, chili, spicy
Prep Time 10minutes
Cook Time 30minutes
Marinating Time 1hour
2poundschicken thighs,skinless and boneless
1cuplow fat Greek yogurt
¼cupapple cider vinegar
Using a meat tenderizer, pound the chicken thighs until they are about half an inch thick. Trim any excess fat and discard. Cut the chicken thighs into strips, approximately 1 ½- 2 inches wide by 2-3 inches long.
In a large bowl, whisk together the remaining ingredients. Toss the chicken strips in the marinade and let sit in the fridge for 1 hour or up to overnight.
Cover a baking sheet with foil, and set an oven-safe cooling rack or grate into it. Spray with non-stick cooking spray.
Thread the chicken strips lengthwise on the skewers. You should be able to fit 1-2 strips on each skewer. Arrange on the prepared baking sheet.
With the oven rack situated closest to the heating element, broil the chicken skewers on low for 25-30 minutes, until cooked through. Broil an additional 5 minutes on high to give the chicken a little char. Serve immediately over rice or with flat bread.
Water Soaking Skewers: To keep bamboo skewers from accidentally burning under the broiler, soak them in water for at least 30 minutes up to overnight.