Honey Lime Sriracha Chicken Skewers Food

HONEY, LIME & SRIRACHA CHICKEN SKEWERS

Steps:

• In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour ½ cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your drizzling sauce).
• Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
• Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
• Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.

HONEY-SRIRACHA CHICKEN SKEWERS RECIPE

Steps:

• CLEAN and oil the grill grates (I like to use the end of a cut onion dipped in olive oil to oil my grates) and preheat the grill to high.
• IN a liquid measuring cup or small bowl, whisk together the vinegar, sriracha, honey, and mustard until smooth. Set aside.
• CUT the chicken thighs into small square pieces, 6 to 8 pieces per thigh. Put the chicken in a large bowl and season it with the paprika, granulated garlic, granulated onion, and salt. Add the oil and mix to coat the chicken. Divide the chicken among the skewers.
• GRILL the skewers until thoroughly cooked and slightly charred, 5 to 7 minutes on each side, lightly brushing the sauce over the skewers as they cook.
• PLATE the skewers and top with blue cheese and parsley.

HONEY-LIME CHICKEN SKEWERS

Steps:

• In a small bowl, combine soy sauce through the cilantro. Mix thoroughly.
• Cut the chicken into large chunks and marinate for at least 30 minutes - 1 hour. For convience place the chunks in a small ziplock bag, pour in the marinade and squeeze out the air. Message the marinade around the chunks to coat.
• Remove the chunks from the marinade and lightly season kabobs with salt, if desired. Skewer onto bamboo sticks that have been soaked in water for about 10 minutes.
• Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.