These delicious, Asian Grilled Chicken Veggie Skewers employ a secret shortcut. They're sweet, sticky and have a bit of heat. Make them for rave reviews!
Combine all sauce ingredients and stir well to combine. Set aside.
Heat a gas or charcoal grill to medium-high. Clean the grates and oil lightly.
Remove chicken from the refrigerator and thread with the veggies onto skewers. Leave at least 1-inch space on both ends of skewers for handling.
Remove ½ cup of the sauce and reserve the rest for the dipping sauce.
Place skewers on the hot, clean, oiled grill, turning about every 2-3 minutes. Baste with the sauce with each turn. Cook until golden and lightly charred, 10-15 minutes.
Remove from grill and tent with foil for 5 minutes before serving. Serve with the remaining sauce for dipping or drizzle skewers with some of the sauce.
See Café Tips above in the post for further instructions and more detailed tips.