Sweet Red Chili Chicken Satay


2 pounds boneless skinless chicken thighs, cut into 1/2-wide long strips
1/4 cup S&F Thai-ger Sweet Chili sauce (as ingredient)
1/2 cup pineapple juice
1 Tbsp soy sauce
2 tsp minced garlic
Vegetable oil, for grilling
1/2 cup S&F Thai-ger Sweet Chili sauce (for dipping)


Plastic resealable bag
Mixing bowl
20-24 6” bamboo skewers (soaked in water for 20 minutes prior to assembling satay)


  1. Place chicken thigh pieces in a large resealable bag. In the mixing bowl, whisk together the chili sauce, pineapple juice, soy sauce, and garlic. Pour the marinade into the bag over the sliced chicken, seal and coat chicken with marinade. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
  2. Preheat grill to medium-high heat.
  3. Thread the chicken strips onto the skewers.
  4. Oil the grill gates and place the chicken on the grill. Cook until the chicken is just cooked through, 4 to 5 minutes per side. Remove from the heat and serve immediately with S&F Thai-ger Sweet Chili sauce.