Chicken, shiitake and asparagus skewers with sweet chili sauce


  • Prep Time35 mins
  • Total Time45 mins
  • Makes8 Servings
Chicken, shiitake and asparagus skewers with sweet chili sauce

John Cullen

Chatelaine Triple Tested


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

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