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Category: Recipes
Prep Time: 15 Cook Time: 15 Total Time: 30
INGREDIENTS:
3 tablespoons soy sauce (use gluten-free if needed)
1/4 cup plus 2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon lime zest, from one lime
3 tablespoons fresh lime juice, from 2 limes
4 garlic cloves, peeled and roughly chopped
1-1/2 square inch piece fresh ginger, peeled and roughly chopped
1-1/2 tablespoons Sriracha sauce
1-1/4 teaspoon salt
2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
Limes, sliced into wedges, for garnishing platter (optional)
INSTRUCTIONS:
In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 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.
Can be served with rice and a salad. In many Asian countries, it is not a meal without rice.
Recipe Source: https://www.onceuponachef.com/recipes/honey-lime-sriracha-chicken-skewers.html
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Grilled Chicken Skewers with Honey, Lime & Sriracha
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This is street food in New York City. Chicken Skewers sold on the sidewalks and they are delicious, but certainly not fancy. The trick is a 6 hour or overnight marinate of the chicken chunks in a large Ziplock plastic bag, in the refrigerator.
Exactly how you make this into a meal instead of snack, I don't know. Adding a nice salad such as the Thai Crunch Salad with Peanut Dressing would be a good start. Click the link for the salad recipe.
https://www.onceuponachef.com/recipes/thai-crunch-salad-with-peanut-dressing.html
Category: Recipes
Prep Time: 15 Cook Time: 15 Total Time: 30
INGREDIENTS:
3 tablespoons soy sauce (use gluten-free if needed)
1/4 cup plus 2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon lime zest, from one lime
3 tablespoons fresh lime juice, from 2 limes
4 garlic cloves, peeled and roughly chopped
1-1/2 square inch piece fresh ginger, peeled and roughly chopped
1-1/2 tablespoons Sriracha sauce
1-1/4 teaspoon salt
2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
Limes, sliced into wedges, for garnishing platter (optional)
INSTRUCTIONS:
In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 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.
Can be served with rice and a salad. In many Asian countries, it is not a meal without rice.
Recipe Source: https://www.onceuponachef.com/recipes/honey-lime-sriracha-chicken-skewers.html
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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