Time to enjoy all the delicious things of 2015!
So.
Is it just me, or does the new year not really begin until the first Monday? It feels that way.
Please join me in being a forever-Monday starter and celebrate this first REAL day of the new year… even if it’s five days late. Indulge me — don’t let me be the only one.
My resolution this year is the same as last year: I don’t want to eat a single thing I don’t truly love. At least not on purpose.
I want to savor every bite, to relish each morsel, and keep food the joyful, nostalgic, comforting thing it is in my life right now.
I intend to keep loving it as much as I do now — and maybe even more.
That might mean covering broccoli in cheese sometimes or using a little extra bacon grease when appropriate. Whatever it takes.
I’m on a mission to get out of the boring chicken rut. For a while I didn’t want much to do with chicken except for the occasional perfect roast or maybe tacos, so I fell back on the easiest, most basic preparations. But easy became boring, and now I want to have fun again with chicken.
Lately I’m obsessed with a chili-garlic flavor combo — on meat, fish, vegetables, or even grilled bread. I love the balance of heat and slight sweetness. Paired with a tangy yogurt dipping sauce, it adds a cool, refreshing counterpoint and lifts the whole thing. That contrast of bold, savory chili garlic with creamy, citrusy yogurt is exactly what I’m craving.
I threaded these bites onto skewers just to change things up and keep the meal playful. Skewered bites are fun, but you can absolutely cook chicken breasts or thighs the same way and get the same flavors. Do what makes you happy — I’m just entertaining myself here.
Chili Garlic Chicken Skewers with Yogurt Sauce
4
appropriately, 2 obnoxiously
25 minutes
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Ingredients
- 1 pound boneless, skinless chicken breasts, cut into chunks
- 1 tablespoon olive oil
- 2 tablespoons honey
- 3 tablespoons chili garlic paste
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- lime wedges for serving
yogurt sauce
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons snipped chives
- 1 tablespoon honey
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Add the chicken pieces to a baking dish or a large resealable plastic bag. In a bowl, whisk together 1 tablespoon olive oil, 2 tablespoons honey, 3 tablespoons chili garlic paste, 1/4 teaspoon salt and 1/4 teaspoon pepper until combined. Pour the mixture over the chicken and toss so all pieces are coated. Refrigerate and marinate for at least 2 hours or overnight for best flavor.
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Soak bamboo skewers in water for a few minutes. Thread 4 to 5 chicken pieces on each skewer. Heat a large skillet or grill over medium-high heat and add 2 tablespoons olive oil if using the skillet. Cook the skewers 4 to 5 minutes per side, until cooked through. Serve immediately with the yogurt sauce and extra lime wedges.
yogurt sauce
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Whisk all yogurt sauce ingredients together — Greek yogurt, 2 tablespoons olive oil, snipped chives, 1 tablespoon honey, lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper — until creamy and well combined.
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I appreciate you so much!
A little chicken-yogurt hug.