3-4 boneless skinless chicken breasts cut into 1 inch chunks
1 package of cherry tomatoes
Bamboo wood skewers
1 Tsp Lucero Extra Virgin Olive Oil
Sriracha Salt and black pepper (to taste)
1/4 cup mayo
1/4 cup Thai Sweet Chili Sauce
5-6+ drops of Sriracha Hot Sauce – Use this to taste- if you like things spicy, add more. If you don’t – add a few drops, then taste
1/4 teaspoon dried parsley
Soak your bamboo wood skewers in water for about 15 minutes so that they don’t burn on the grill. Season the chicken and veggies with Sriracha Salt and pepper to taste, squeeze lemon, then drizzle with about 1 tablespoon Lucero Extra Virgin Olive Oil. Skewer the chicken, then skewer the cherry tomatoes. Pre-heat your grill or grill pan to medium high heat then add the chicken and veggies to the pan. Rotate the meat and tomatoes every couple of minutes so that everything cooks evenly. While the chicken is cooking, in a small bowl combine mayo with Thai Sweet Chili Sauce and Sriracha Hot Sauce. Whisk it together until smooth. When the chicken is almost completely cooked through (after about 10-12 minutes), use a brush to spread the sauce over the chicken. Rotate the chicken and brush the other side with the sauce. Remove from grill and allow to rest for a few minutes before serving.
Recipe adapted from CenterCutCook.