Honey Sriracha Chicken Skewers Food

HONEY-SRIRACHA CHICKEN SKEWERS

Steps:

• For the sauce, whisk rice vinegar, sriracha, honey and mustard in a medium measuring cup until smooth; set aside
• Cut chicken thighs into small square pieces
• (You should be able to get 6-8 pieces out of each thigh
• ) Put the chicken in a large mixing bowl and season with paprika, granulated garlic, granulated onion, salt and olive oil
• Thread the chicken on skewers and grill over high heat until thoroughly cooked and the chicken has some nice grill marks on it, usually for about 7-8 minutes each side
• (You can also use a stove-top griddle)
• While grilling the chicken, lightly brush the sauce onto the chicken skewers keeping them sauced and juicy
• Plate the skewers and top with blue cheese crumbles and freshly chopped parsley
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HONEY SRIRACHA CHICKEN SKEWERS

Steps:

• If using bamboo skewers, soak them in a water bath for at least 30 minutes, or overnight. This prevents the skewers from burning.
• To make the marinade, in a small bowl, whisk together honey, olive oil, Sriracha, soy sauce, ginger and garlic.
• To prepare chicken, cut the chicken into 1-inch cubes. Place the chicken in a ziplock bag, or a bowl, and pour in the marinade. Squeeze out as much air as possible and zip the bag. Marinate for at least an hour, or overnight in the fridge.
• To cook the chicken, preheat the oven to 400°F (200°C). Line a baking sheet with a sheet of foil and drizzle olive oil.
• Thread the marinated chicken cubes onto the skewers, about 4-5 pieces on each, and arrange them on the prepared baking sheet.
• Bake until chicken is fully cooked, about 15 minutes, turning half way through. Internal temperature should read 165°F.

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

Steps:

• Cut the chicken into 2cm / 4/5" cubes.
• Mix Marinade ingredients together in a bowl until smooth.
• Transfer 4 tablespoons of the Marinade into a small bowl ("Reserved Marinade", to use for basting).
• Add chicken into the bowl with the remaining Marinade. Mix to coat and set aside for 20 minutes to marinade (up to overnight). (Note 3)
• Thread chicken onto skewers, discard marinade in the bowl. I used 14 small ones about 18cm/7" long, 4 pieces of chicken on each.
• Heat oil on a BBQ or skillet over medium heat. Place skewers on the BBQ and cook the first side for 2 1/2 minutes, then turn the skewers.
• Baste the COOKED side that is now facing up generously with the reserved Reserved Marinade. After 2 1/2 minutes, turn the skewers and quickly baste the other side generously with the Reserved Marinade. Turn immediately. Cook for just a few seconds, then transfer to a plate. (Note 4)
• Baste the skewers on the plate one more time with the Reserved Marinade, then serve.
• I served mine with Cilantro/Coriander Lime Rice (Note 5)

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.

SRIRACHA HONEY CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
• Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely.
• Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.