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  1. Cut chicken into even sized pieces, put into a zippered bag and add the sprite, chili sauce, fish sauce, garlic, and salt - mix to combine then refrigerate 1-4 hours

  2. Meanwhile combine the lime juice, cilantro and chili sauce - mix well and set aside

  3. Skewer chicken - and if on wooden skewers, please soak in water at least an hour first

  4. Oil and spray grill, heat to medium-high, and put on skewers

  5. Cook until approx 157-160, remove and top with the lime/cilantro chili sauce

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