Ingredients
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This recipe serves:
6
Units of Measurement:
main
| 2 Pound | boneless skinless chicken breasts and thighs, diced into 1-inch pieces |
| 3 Tablespoon | extra-virgin olive oil |
| 3 Tablespoon | Traeger Chicken Rub |
Sauce
| 3/4 Cup | mayo |
| 1 Cup | sweet chili sauce |
| 3 Tablespoon | Traeger Apricot BBQ Sauce |
| 1 Teaspoon | chili sauce |
This recipe serves:
6
Units of Measurement:
main
| 2 Pound | boneless skinless chicken breasts and thighs, diced into 1-inch pieces |
| 3 Tablespoon | extra-virgin olive oil |
| 3 Tablespoon | Traeger Chicken Rub |
Sauce
| 3/4 Cup | mayo |
| 1 Cup | sweet chili sauce |
| 3 Tablespoon | Traeger Apricot BBQ Sauce |
| 1 Teaspoon | chili sauce |
Steps
1
In a large bowl combine the chicken, olive oil, and Traeger rub. Toss well to evenly coat and refrigerate for at least 30 minutes and up to 8 hours.
00:30
2
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
3
In a medium bowl, combine the mayonnaise, sweet chili sauce, barbecue sauce, and chili sauce. Whisk to combine and set aside.
4
Thread the chicken pieces onto the skewers, pushing the pieces together so there are no gaps between them. Place the skewers directly on the grill grate and grill for 12 minutes.
450 ˚F / 232 ˚C
00:12
5
Flip the chicken skewers and brush generously all over with the prepared sauce. Continue to grill until the chicken reaches an internal temperature of 165°F, about another 8 minutes.
165 ˚F / 74 ˚C
00:08
6
Remove the chicken skewers from the grill and brush with the remaining sauce. Serve immediately and enjoy!
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