Honey, Lime and Sriracha Chicken Skewers

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After one of the most hectic workweeks I’ve ever lived through, I thought I was absolutely insane to invite six friends over for dinner. But, when you love to cook and entertain, you actually find sanity in pulling the pieces together. Menus, flowers, linens and wine glasses are an easy replacement of meetings and budgets and strategic plans. But I’ve also learned that it’s impossible to do it all. I rely on shortcuts and simple recipes.

These skewers of tender chicken thighs in an overnight marinade of honey, lime and sriracha were a secret to the success of this year’s rose wine party. Plus, I even convinced my friend Sarah to take the role of grill master for the party. Which left me sweat free and able to catch up with friends and enjoy cold pink wine. As you can see, Sarah is quite the grillmaster!

These were deliciously sticky and spicy. A garnish of lime and cilantro give them an extra punch. Get grilling!

Honey, Lime and Sriracha Chicken Skewers, from Once Upon a Chef

  • Limes, sliced into wedges, for garnishing platter (optional)
  • 2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
  • 2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
  • 1-1/4 teaspoon salt
  • 1-1/2 tablespoons Sriracha sauce
  • 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
  • 4 garlic cloves, peeled and roughly chopped
  • 3 tablespoons fresh lime juice, from 2 limes
  • 1 teaspoon lime zest, from one lime
  • 1 tablespoon vegetable oil
  • 1/4 cup plus 2 tablespoons honey
  • 3 tablespoons soy sauce

In a food processor, 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 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.

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