Monday 19 January 2015

Chilli Garlic Chicken Skewers + Olive Oil Yoghurt Dip

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Because food is better on sticks, right?

I don't know about you guys but when January hits, I begin to crave fresher tasting foods.
Food with a real zing and bite to them. Food with plenty of everything - sweet, sour, spicy and creamy.

Maybe it's because of the new year or maybe because I'm starting to get a little tired of winter? Who am I kidding? The snow has been on the ground here for 4 days now and each time I look out of the window, I still get excited.

It seems like my prayer for snow was answered though because the day I made this Chilli Garlic Chicken , light snow was falling in the January night outside. Some of us may have been dreaming of sunnier times. But, secretly, I was praying that the snow would be there in the light of the next morning.

Enough about the snow now - these chicken skewers deserve a little attention. My god, they were good. An explosion of many flavours, these were juicy without being dry, and with everyone's new favourite dip to accompany them, they were an absolute hit in our house.

A Simple List of Ingredients:
1. Honey
2. Salt and Pepper
3. Chilli Garlic Sauce
4. Olive Oil
5. Boneless Chicken Pieces
6. Plain Yoghurt
7. Extra-Virgin Olive Oil
8. Fresh Limes
9. Sour Cream and Chive Dip

Bismillah, let's begin!

First, the chicken skewers. Take a small jug or mixing bowl.

Measure 1 tablespoon Olive Oil. This is just normal olive oil not the extra-virgin stuff. We will use that later in the dip.

Pour it into the jug.

Next, squeeze out 2 tablespoons Honey. The honey goes so well with the chilli garlic sauce and gives the chicken a real glazed look to it. Yum.

Pour the honey in.

Then, the star of the show - chilli garlic sauce. Anyone who follows me on Instagram (and you totally should) will have guessed that I'm kind of obsessed with this stuff.
I always like to use Sriracha sauce and get it from here.

Measure out 3 tablespoons Chilli Garlic Sauce. You don't have to use Sriracha, any brand will do.

And, pour it in.

Next, 1/2 teaspoon Salt. I know the photo shows a 1/4 teaspoon but I was being very lazy and using the same spoon for the salt and pepper. Thanks for listening.

Sprinkle in the salt. And, btw, salt is always to taste. 

Finally, 1/4 teaspoon Black Pepper.

Add it in ...

... and the marinade is done!

Give it a good stir and taste it, if you want to check for seasoning or anything.

Grab your chicken. This is 1 pound Boneless Chicken Pieces. We used chicken breast but feel free to use the thighs too.

Pour in all of the spicy goodness.

Give it a stir.

And, it's done! Well, the marinading part anyway.

Cover the bowl with foil or cling-film, and leave to marinade for 2 hours or overnight. I left it for about 2 hours and it was delicious!

Once the chicken has marinaded, take a large baking tray and line it with foil. You'll also need a few skewers since these are chicken skewers. Check if your skewers need soaking before using, and if they do, then get soaking.

Also, and most important, pre-heat your grill to high. You could also cook these in a pan.

Thread the chicken onto the skewers. 

I did 4 per skewer since my skewers were on the small side.

Oh, and if you have leftover marinade, save it.
Grill the chicken under the hot grill for 15 minutes, turning once. When you turn them, give them a brush with that leftover marinade.
Grill until cooked through.

Whilst the chicken is cooking, let's make the olive oil yoghurt dip which has already become a firm family favourite.
Grab a bowl.

Measure out 250ml (1 cup) Plain Yoghurt.

Add it into the bowl.

Next, the extra-virgin olive oil. Now is the chance to use the good stuff.

Measure out 2 tablespoons Extra-Virgin Olive Oil. Be sure to measure properly because this oil can over-power really easily.

Pour in the oil.

Next, a sour cream and chive dip. The original recipe used fresh chives but since I didn't have any, I got kinda creative and used this dip leftover from a nacho session at the weekend. Welcome to my life.

So, take 2 tablespoons Sour Cream and Chive Dip. Or fresh chopped chives, if you have any.

But, to give credit to the sour cream dip, I think it became the kind of secret ingredient in the background which made the yoghurt dip so good.

Next, 1 tablespoon Honey

Squeeze in the juice of 1/2 Lime. Or to taste.

Finally, a little seasoning.

1/4 teaspoon Salt and 1/2 teaspoon Black Pepper. Or to taste.

And, the dip is ready to be stirred up.

The dip is ready - be sure to taste and adjust, if needed. This dip is so moreish (if that's even possible) - it compliments the spicy chicken really well.

And, since some people around here were already in tasting mode, I'm guessing the chicken was ready.

Yep. Once it's cooked through, slightly charred and people have already eaten some off the tray, it's ready.

Slice up a few lime wedges, dish up the dip and get munching!

We enjoyed the chicken with tomatoes, lettuce and cucumber. And, of course, the olive oil yogurt dip.
What's your favourite thing to eat on a skewer?

Full Written Recipe:

Chilli Garlic Chicken Skewers + Olive Oil Yoghurt Dip

Adapted from How Sweet Eats

Prep Time: 2 hours + 15 minutes
Cooking Time: 15 minutes
Serves: Approx. 4 people


For the Chilli Garlic Chicken Skewers
1 tablespoon Olive Oil
2 tablespoons Honey
3 tablespoons Chilli Garlic Sauce (Sriracha but any will do)
½ teaspoon Salt (or to taste)
¼ teaspoon Black Pepper
1 pound Boneless Chicken Pieces

For the Olive Oil Yoghurt Dip
250ml (1 cup) Plain Yoghurt
2 tablespoons Extra-Virgin Olive Oil
2 tablespoons Sour Cream and Chive Dip (or fresh chopped chives)
1 tablespoon Honey
Juice of ½ Lime (or to taste)
¼ teaspoon Salt
¼ teaspoon Black Pepper

To Serve
Lime Wedges


For the chicken, mix together everything except the chicken in a bowl or jug.
Pour over the chicken pieces, and stir.

Cover and leave to marinade for at least 2 hours or overnight.

Pre-heat the grill to high. Line a baking tray with foil.
Thread the chicken pieces onto skewers. I did 4 pieces per every small skewer.

Place onto the baking tray, and grill for 15 minutes, turning once. When you turn the skewers, brush with any excess leftover marinade.

Whilst the chicken is grilling, make the dip by simply mixing together all the ingredients.

Serve the chicken with the dip, lime wedges and salad. Enjoy!

This Time One Year Ago:

Barbecue Chicken Sandwich

This Time Two Years Ago:

Pea Pulao

Keep me in your duas, please,


Spice Enthusiast
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