Wood-Fired Tailgate Sweet vs Spicy Chicken Skewers

Like most sports fans, game day is spent in never-ending, friendly rivalries. Regardless of which team you’re cheering for, game day is meant to be shared with family, friends and good food.

​This year for my game day party, I wanted to steer away from the standard tailgate fare of burgers & hot dogs. So, I decided to have fun with a different kind of rivalry . . . Sweet vs. Spicy. My team picks for this year are Wood-Fired Hawaiian Pineapple Coconut Chicken Skewers vs Wood-Fired Spicy Thai Peanut Chicken Skewers.

​Game On!

​I’ve learned that it’s easier to work on the chicken marinades first. Just be mindful and keep everything separated. Better yet, prepare one flavor and have a friend make the other.

• 2 pounds of boneless skinless chicken breasts cut into 1″ pieces
• 1 Pineapple cut into 1″ pieces

• 1/2 gallon of water
• 8 oz. can of crushed pineapple in juice (reserve juice for later)
• 1 lime zested and juiced
• 1/2 can of coconut milk (about 6.5 oz.)
• 1/2 cup of brown sugar
• 1/4 cup teriyaki-sesame sauce blend
• 2 tablespoons of chopped cilantro
• 1 tablespoon of minced ginger
• 1 tablespoon sesame oil
• 1 teaspoon of granulated garlic
• 1 teaspoon of granulated onion
• 1/2 teaspoon Kosher salt

Bamboo skewers (soaked overnight – optional)

​Let’s work on the marinade first. Combine the sweet marinade ingredients in a large pot and blend well. Cook the mixture on low-medium heat until the sugar has completely dissolved. Allow the mixture to cool completely before adding in your chicken pieces. Pour the cooled mixture into a large bowl. Coat your chicken pieces evenly and cover them in the marinade. Cover your bowl with plastic wrap and refrigerate for a minimum of 3 hours. This step insures your chicken will be more flavorful and juicy.

​Once the chicken is marinated, prepare your skewers adding pieces of chicken and pineapple in alternating order.

​Once completed, set the skewers over to the side if you’re also making the Wood-Fired Hawaiian Pineapple Coconut Chicken Skewers. Otherwise, set your cooker up for direct heat. Cook the chicken and pineapple skewers for about 10 minutes. Keep the dome closed and turn the skewers only once during the cooking process. This infuses the chicken and pineapple with a true wood-fired grill flavor.

• 1/2 can of coconut milk (about 6.5 oz.)
• 1/2 cup sweetened coconut (shredded)
• 1/4 cup of crushed pineapple (reserve juice)
• 8 oz. non-fat yogurt
• 2 tablespoons of chopped cilantro

Add the pineapple juice to the mixture until you have the desired consistency for a dipping sauce.

• ​2 pounds of boneless skinless chicken breasts cut into 1″ pieces
• 3 colorful (yellow, orange, red or green) bell peppers cut into 1″ pieces

• ​1/2 gallon of water
• 1/2 cup of peanut butter
• 1/2 cup of brown sugar
• 1/4 cup teriyaki-sesame sauce blend
• 1 lime juiced
• 4 tablespoons of Sriracha Sauce
• 1 tablespoon of minced ginger
• 1 tablespoons sesame oil
• 1 teaspoon of granulated garlic
• 1 teaspoon of granulated onion
• 1 teaspoon of curry powder
• 1/2 teaspoon Kosher salt

Bamboo skewers (soaked overnight – optional)

• 1/2 cup of creamery peanut butter
• 1/2 cup of low sodium chicken broth
• 1/2 cup soy sauce or teriyaki-sesame sauce blend
• 2 tablespoons of minced ginger
• 1 lime zested
• 4 tablespoons of chopped peanuts
• 1 teaspoon of red curry paste
• 4 tablespoons of Sriracha Sauce

Let’s work on the marinade first. Combine the spicy marinade ingredients in a large pot and blend well. Cook the mixture on low-medium heat until the sugar has completely dissolved. Allow the mixture to cool completely before adding in the chicken pieces. Pour the cooled mixture into a large bowl. Coat your chicken pieces evenly and cover them in the marinade. Cover your bowl with plastic wrap and refrigerate for a minimum of 3 hours. This step insures your chicken will be more flavorful and juicy.

​Once the chicken is marinated, prepare your skewers adding pieces of chicken and bell pepper in alternating order.

​Once completed, gather your skewers including the Wood-Fired Hawaiian Pineapple Coconut Chicken Skewers if you also made them. Set your cooker up for direct heat. Cook the skewers for about 10 minutes. Keep the dome closed and turn the skewers only once during the cooking process. This infuses the chicken and its partner (bell pepper or pineapple) with a true wood-fired grill flavor. Garnish the sweet chicken skewers with chopped cilantro. For the spicy chicken skewers; garnish with crushed peanuts.

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