@ryanmichaelcarter: Chili Crisp Chicken Skewers. Sticky, spicy, chili crisp chicken grilled on skewers and tossed in a simple spicy-sweet sauce. MARINADE   + 2 lbs boneless skinless chicken thighs   + 1/3 C olive oil   + Juice of 1/2 lime (save other half for sauce)   + 1/4 C low-sodium soy sauce   + 2 cloves garlic, minced   + 1/4 tsp black pepper, coarse + 1/2 tsp kosher salt CHILI CRISP SAUCE   Recipe is on my blog (link in bio) or directly here: www.CasitaMade.com/post/chili-crisp-chicken DIRECTIONS + STEP 1: MARINATE   Combine marinade ingredients and refrigerate chicken for at least 1 hour or overnight. If using wooden skewers, soak them in water for at least an hour to help prevent burning. + STEP 2: SKEWER   Cut thighs in half. Fold each half and slide onto double skewers. + STEP 3: GRILL   Preheat grill to medium-high. Grill skewers 4–6 minutes per side. Move to indirect heat until internal temp reaches 175°F. Remove and let rest. + STEP 4: CHILI CRISP   To a small metal bowl, add garlic, red pepper flakes, sesame seeds, and salt. Heat oil to 350°F and pour over. Let steep 10–30 minutes. + STEP 5: SAUCE   Combine the sauce ingredients with the chili crisp, coat the chicken in it, and serve.

Ryan Michael Carter

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Thursday 24 July 2025 14:49:57 GMT