Sticky, spicy, sweet, and totally addictive—these Sweet Chilli Chicken Skewers are one of those easy recipes I keep coming back to when I want something quick, high in protein, and packed with flavour. The chicken gets coated in a spiced marinade, then brushed with a simple homemade sweet chilli sauce that caramelises as it cooks. I love how the edges go slightly sticky and crisp in the air fryer. It’s ready in under 20 minutes, and you only need a few everyday ingredients to make it.
It’s one of those recipes that feels like a weekend barbecue treat but is simple enough to throw together on a busy weeknight. You can air fry them (my favourite method), grill them, or bake them in the oven. And the sauce? Definitely don’t skip it—it’s creamy, spicy, and just the right amount of sweet.
Ways To Enjoy It
- With rice and steamed greens
- In a wrap or flatbread with crunchy lettuce and extra sauce, try my 3-Ingredient Quick & Easy Flatbread
- Chopped into a noodle salad like Spring Roll Noodle Salad
- Served cold the next day for lunch with couscous or quinoa, or add to this Cucumber & Bean Salad With Crispy Quinoa
- As part of a BBQ platter with dips Carrot Hummus and grilled veg, Roasted Cauliflower Head & Hummus
Tips
- Soak wooden skewers: If using wooden skewers, soak them in water for at least 10 minutes so they don’t burn.
- Cut chicken evenly: Keep the chicken cubes roughly the same size so they cook evenly.
- Don’t overcrowd: Give the skewers enough space in the air fryer basket or on your tray so they crisp rather than steam.
- Reserve the sauce: Make sure to divide the sauce before brushing—this keeps the rest clean and ready for dipping.
- Use chicken thighs: They’re more flavourful and stay juicy, even after cooking at high heat.
Swaps
Chicken thighs: Chicken breast works too, but it’s leaner and can dry out more easily—reduce cooking time slightly.
Sweet chilli sauce: You can use a mix of honey and sriracha if you’re out of sweet chilli, or even try a hot mango chutney for a fruity twist.
Yoghurt: Greek yoghurt or any unsweetened thick yoghurt works well.
Soy sauce: Swap with tamari for a gluten-free version.
Mayo: Use a plant-based version to make the sauce dairy-free.
Storage
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: You can freeze the marinated (but uncooked) chicken on skewers for up to 2 months. Defrost fully before cooking.
More Chicken Recipes
- Pollo alla Cacciatora Toscana (Tuscan Hunter’s Chicken)
- Chicken Tortilla Soup
- Chicken Pasta Meal Prep
- Marry Me Chicken Meatballs
Sweet Chilli Chicken Skewers
Ingredients
- 300 g chicken thighs, chopped into cubes
Chicken seasoning
- 1 tsp paprika
- 1 tsp garlic
- 1/4 tsp pepper
- 1 tbsp oil
- 1 tbsp soy sauce
Sweet chilli sauce sauce
- 100 g yoghurt
- 1 tbsp honey
- 1 tbsp sriracha
- 50 g sweet chilli sauce
- 1 tbsp mayo
Instructions
- In a bowl add the chicken thighs and the chicken seasoning. Mix well.
- Add the chopped chicken thighs to the skewers (I made 3).
- In a small bowl add all the sweet chilli sauce ingredients and mix. Divide into 2 portions:Brush 1/3 of the sauce on the chicken thighs, making sure to cover all surfaces.
- Keep the rest of the sauce for later, as a dipping sauce.
- Air fryer 8-10 mins at 180C.Serve the sauce. It’s great with a salad, rice or flatbread.