Sweet 'n' Spicy Chicken Skewers

hot and spicy chicken skewers let's get it now if you guys come on here and take a look you can see I got a few ingredients right here don't forget the full ingredient list will be on my website that's smoking and Grilling withth a.com and that's wab.com right so look I'm going to start off by talking about these skewers right here if you guys didn't know anytime you get a skewer you know I mean they wood you know bamboo whatever is made out of you want to pre-soak them right so they can be nice and wet and moist so when you put them on a grill or in the uh in your air fryer in this case you won't have any issues with them burning and getting the tips you know all dark and dried out right now what I'm going do is I'm going to go ahead if you look at this these are my chicken we going to be using chicken breast excuse me we're going to be using chicken thighs right so I'm going move everything and I'm going to get you know just to get set up to start so now that I got everything right you know set up you know so that I can work right so we'll look right here at this thigh you can see this you see this fat right here I'm going to go ahead and start doing a little trimming you know it depends on the company and where you get your you know your chicken from you know you want to get it you wanted to have it kind of like clean that's a little bit you know access it right there it's up to you how long you you know you take to trim some of this fat this wasn't the greatest job when they took some of this fat and skin off you know what I mean but this is what you want to have right now a little fat is okay you can see right here I'm not trying to just get this completely clean you know why cuz the reason that's like Flavor we need a little bit of on there right so what we want to do is cut this down into about 2 in you know pieces right we do this and we'll do this you want to kind of like get them all the same you know same size so we just go here and that'll be fine right so something like this will be fine right and don't forget we going to have them on the skewer right so we going to Bunch them all up on there we going to get a marinade for them and we going to get these right so let me go ahead and finish cutting up a couple of more and then I'll show you what the next process will be all right so you guys can look you see these like this now if you get some of these longer pieces like that you know where it gets thin when you're using that uh the chicken thighs right what we going to do is we just going to fold them over you see how I did that real simple now I'm going to go ahead and bring my spices and we just going to add these in the inside right here right what you want to do is get yourself a whisk and mix your spices together now we want to take our chicken and put this in here like that and then we going to go ahead and give this a mix this is going to be like you know our spice marinade you know so it can go ahead and get some flavor you know what I mean so you want to make sure you move this around make sure each one of your chicken pieces is completely covered right and then we going to give it some time to like you know soak in it's about 15 20 minutes you know so if you got somebody in the kitchen just go ahead and talk cuz we're going to make our you know our actual liquid marinade and put them on there too all right so look now that you picked up everything up off of the bottom right all your spices is on here I like to do it this way first then I'm going to go ahead and just add a couple tablespoons of this extra virgin olive oil right that's infused with garlic now we just going to give this a little go at it it was already tacky enough where you didn't have to add no oil in the beginning it doesn't really I guess make a difference but I like to do mine dry spices first then I come over the top with the you know my infused olive oil now if you guys don't have that any cooking oil will do I would like to use olive oil whether it's infused or not that's my tool of choice all right so I'm loving what I'm seeing right here now just to level it up this a little bit more we going to go ahead and hit it with a little onion excuse me a little lemon Gest I don't know what made me want to say onion folks right just give it that little refreshing you know taste to it now if you look at this right here I went you saw me go twice see how I get a little bit more white right there just one time with a little bit of pressure you just want to get the yellow part right so just one time down that's all you need that white becomes bitter folks so if you didn't know that now you know that's enough I just use like almost about 80% of the L lemon for the D right then I use you know what I don't know what I was about to do but I'm going to go ahead and cut this down like this right and then we going to use the juice from it also I like to put my hand down here and use my the slots in between keep them kind of close so we can pick up any you know seeds right this is our strainer there's one Ste seed really just want to use the half so when you're looking at it like this right I can see a little lemon juice look that's that fresh real lemon so now we go ahead and just give this a you know a work over make sure we don't see none of that no more so look you remember how you started the Bottom now I can do like this you don't see anything running down at the bottom it's putting that lemon juice along with that zest on the chicken man I can I can taste this mentally already now set this over here I have you guys can use a sheet pan you know what I mean I got a bunch of these trays right here so this is what we're going to do remember I told you guys in the very beginning you must you know pre-o your you know your skewers if they would I'll just say that now I'm going to take this all right we'll just put that there and what we want to do is now we just want to start building these up so remember I talked about when they flat we just fold them look at this right here here's one a little bit bigger little bit on the thicker side but that's okay you know what we just want to get it like this be careful when you're using this I use these separate between and I can feel before it pokes through to make sure I don't stab myself right so we'll just put one in like that right and what we do is we continue on doing this until we get them to the top right so sometime you might want to come in this way right make sure you watch out for your fingers and then we just kind of like give it a little like this and we go like that you see that now I'm going add another one I like to do it about four or five it depends on the size I know we start off with one one thing and we say one you know we'll say 2 in I think that's cool you know what I mean look at that right there so now we just continue on you know until they come out all the way you know we get them all the way towards the top all right so now we coming up on the last couple once you do one I think it'll be much much easier for you guys you guys will be able to just knock these out you know so you'll find your Rhythm how you want to do them and to be honest with you these will be such a hit you probably want to do 16 chicken thighs you know now I like to let this sit you know our marinade and everything I like for it to sit on top of there for at least about 15 minutes right so with me taking time me filming and all of that this will be just fine now before I go ahead and fire my my uh before I fired my air fryer what I want to do is we going to make our sauce right now we only going to do some basting with it so for the first 7 minutes we not going to have nothing in it right so that's almost coming up on 15 minutes so I'm going to start this process then I'm going to go ahead and put these in all right so only prep you got to do is to take your your you know your red chili right so I'm going to go ahead and just cut this down like that I'mma cut this let's see we'll cut it open this up you know what I mean I'm just looking it's got a couple seeds in it we'll just get rid of these seeds you know what I mean it's up to you guys how hot you want this to be you know hot on the spicy side this few and you know these couple of little seeds this will probably be fine you know so let me just go ahead and finish cutting this down right and then we going to MX this down nice and small now I'm going these down nice and small cuz we want to get that flavor folks so I'll start off with like a little bit of a medium flame right first thing we're going to do is we going to add kind of like want to get a little color to this we're not just don't want it just to be melted we going to kind of like brown it just for that that type of flavor right so we'll Brown this butter first all right so listen now it's time it's been past 15 minutes we already started browning our uh you know our butter so listen we'll go ahead switch this over now remember every one of these are going to going to be different right so I switch it over to chicken then I want to use 350° so we just hit this until it goes to 350 right and then our time our whole total time is going to be nothing but I say about 15 minutes right but we all know we got to have a meat thermometer that should make it you know we got ain't no should we want to make sure that when we check our temperature our temperature is 165 deges now me I always spray a little nonstick spray you know inside of my uh air fryer now what you want to do is just go ahead and place your skewers remember they already pre-soaked so you just want to line them up in the inside just like you got them right here now we put this in everything is set all we have to do is hit start all right so as we Browning you know what I mean we go ahead and add our soy right make sure you reduce your your flame down to like a low now I'm back you know putting in my uh red chili flakes just washing it right we at a low look at that right there that's what you want to have now we going to add our garlic all right now aromatic after that after you put Garlic in anything hot you know it kicks back an aroma is just incredible now our Thai chili all right and then our honey now is the time for us to check our cuz what we want to do is we want a base right so we going to check on our chicken right now all right so now we want to take this out right move these over I guess gu I like kind of like yanked it when I was pulling them out look at that right there yes sir all right so now what I want to do is I just want to go ahead and base right so we use our hot sauce to put this on here like this look at that oh yeah these are going to be good folks now after I get through Basin on this side I'm going to turn them over and do the other side also okay so I just flipped them over and now we do the same thing on the other side then we just take them put them back in the inside everything is already set it'll come back on and then we wait till to finish and then we double check we going to base them one more time when they come out but we going to double check to make sure we at 165 okay my timer just went off let's take these out when meat chicken pieces are this small come on in here look at that right there I really don't have to Temp this I know you guys should all know that too if you've been making you know chicken for a minute when they small like this been in there 15 minutes if I hit this like this let's get up in there in that meat yes sir we at one this one's at 17 oh now it moved up to 180 you know what I mean now let me check another one don't forget this was dark meat now look at this one right here God these are going to be fire folks okay folks so look I just set everything up right here tell me this right here ain't no Masterpiece you know what I mean uh this right here is nice put a little green on here just to make the you know the picture pop that's why you here now with that being said you know what I got to do I got to go ahead and get me one of these so I'm going just take it now eating the skewer to me is a little bit on the messy side I got it some of us will you know take it and be eating off of it like that but you know what I just watch I'm from La folks I don't just be putting all of these in my mouth like that you know mean I care about the way I look so it's okay to take yourself and pull one of the man I can barely hold myself back andz you want to talk about moist look at this right here oh my goodness you know what you see that right there with that little bit of ch I'm not going to overt talk you folks cheers now look I'mma hurry up and finish this one up so I can sit down and enjoy this one I don't know if y'all can see it on my face you I mean I'm nowhere near no actor but this right here is right this once you make this if you had never made it before if you make this right now I promise you probably make it tomorrow too remember what I said you might want to increase the recipe cuzz these don't last long and you see it made 1 2 3 4 five six you know skewer so I would just say double the meat you know what I mean and then you can get yourself you know 12 skewers out of that they can be made in the oven I'll go ahead and write something up put that in the recipe card too you know I mean you guys can make them in there but the air fryer make them so quick especially if you got one of these if you got a air fryer you know you can make these in your game room now let me just say this part the part about like the tii chili it's not really it's more so for the flavor not for the spice it gives up a little bit but I'm telling you it's very very kidf friendly this whole thing is it right here now if you want to reduce uh some of the spices in it I mean some of the heat you can just go ahead and reduce some of the chili flakes flakes now with that being said listen talk to me down in the comment section below tell me what you would serve this with I know right off the bat you thinking of a white cup of rice I mean that works with that too make a lot of sauce mix it up and then you can just miss the rest of the game now if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out here there's a channel out here that's simplifying these recipes and taking the mystery out of cooking you know how I do I'm out y'all peace