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Sticky Sweet Chilli Chicken Kebabs


  • 2 small chicken breasts
  • 3 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 1 garlic clove, finely chopped
  • 1 tbsp sriracha
  • 1 tbsp rice wine vinegar
  • 1 small red onion
  • 2 mixed colour peppers
  • 0 : 25

    Combine the sweet chilli sauce, soy sauce, sriracha, rice wine vinegar and garlic in a bowl.

    Dice the chicken into large chunks and add to the bowl with the marinade. Leave for at least 30 minutes, or overnight, in the fridge.

    Cut the pepper and onion into thick chunks and mix in the marinated chicken.

    Thread the chicken and veg on to the CADAC Skewers. Reserve any leftover marinade for basting during cooking.

    Pre-heat the BBQ for 2-3 minutes on a medium heat then add the skewers.

    Cook for about 25 minutes, turning regularly to evenly brown on all sides. Baste with the leftover marinade during cooking.