Honey Lime Sriracha Chicken Skewers Recipes

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 LIME SRIRACHA CHICKEN POPPERS RECIPE BY TASTY

Steps:

• Cut chicken breasts into cubes.
• In a medium-sized bowl, combine chicken, salt, pepper, garlic, and ginger. Toss until evenly coated.
• Place flour and beaten eggs into two separate bowls. Roll each piece of chicken in flour. Then, dip each piece into the eggs until fully covered. Dip into flour one last time for another coat.
• Heat oil to 375°F (190°C) in a large pot over medium-high heat.
• Fry the coated chicken pieces, in batches, until golden and cooked through, about 10 minutes.
• In a saucepan over medium heat, combine butter, honey, Sriracha, soy sauce, and lime juice.
• Add chicken and stir until completely covered.
• Serve with ranch, blue cheese, or honey!
• Nutrition Calories: 2449 Fat: 195 grams Carbs: 161 grams Fiber: 2 grams Sugars: 122 grams Protein: 25 grams
• Enjoy!

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.