Chicken Kebabs


Sonoma Springs Brewing Company pairing

Pairing: Kölsch and Grilled Thai Chili Chicken Kebabs

ABV – 5.2% and IBU – 20

Serve in Tulip glass at 39-25 °F 


3 lbs boneless skinless chicken thighs or chicken breasts
1  cup sweet chili sauce
4 T garlic, minced
4 T soy sauce (your choice - regular, low salt, or gluten free)
2 T fish sauce
2 T grated fresh ginger
2 t or more siracha, sambal olek chili sauce, or other hot sauce
Juice of 1-2 limes
2 T chopped cilantro
Plenty of chopped green onion


  1. Mix all the marinade in a glass bowl.  Put half in a zip lock bag and half in a small glass bowl - you will use this later to baste the chicken while grilling.
  2. Cube chicken thighs.  As you do this, try to keep pieces in uniform size of about 1 inch square.  Place in plastic zip lock bag with the marinade.  Let marinate anywhere from 30 mins to overnight.
  3. Grill on medium-high coals.   Total cooking time will really depend on how hot your bbq is, should be about 20 -30 mins.  Cook both sides of the kebabs, keep an eye on your chicken - you will want a char but not a complete burn.  The sweet chili sauce has sugar in it so it will caramelize while grilling.  Baste chicken with the remaining marinade you set aside halfway through the grilling process - this will result in a nice glaze but will help avoid charred chicken.
  4. Put cooked chicken in clean bowl and toss with cilantro.  Depending on the tastes of your crowd, you can also add the peanuts and green onions, otherwise set these aside for individuals to garnish as they wish.

Serve with hot steamed rice (about 1-2 cups of cooked rice per person), soy sauce, and/or other favorite asian sauce, and sliced green onions.