With the perfect balance of sweet, salty and spicy, our grilled Asian chicken skewers are a treat any night of the week. We like to serve it with creamy avocado-cilantro sauce.
Hooray, it’s allergy season! I don’t know about you guys, but I could power a small town with the force of my sneezing alone. I basically look like a teary-eyed, puffy-faced medical emergency this week, to the point where even my beloved dog is giving me side-eye and calling around to find a replacement begging target should I expire before dinnertime.
Be that as it may, I will not let a little thing like debilitating histamine reactions stop me from doing what I’ve been waiting months for. That’s right, grilling! Last night Matt dusted off the old grill, gave the spiders living inside it their eviction notices and warned the neighbors that delicious smells would be wafting their way soon.
And I gotta tell you, we have made this chicken three times in the last month and it is amaaaaaahhhhzing. The first two times we cooked it inside on a grill pan and set off our smoke alarm about 15 times during the process. You know what? I REGRET NOTHING. It’s that good. It’s spicy and sweet and tangy and sticky in exactly the way you want food on a stick to be.