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| Garlic Sriracha Chicken Satays |
Chicken satays delicately flavored with garlic and a blast of Sriracha. This chicken is a must for a BBQ party and it’s portable too!
Food On A Stick
I love the taste of Sriracha. In fact, I leave the bottle out so I have easy access to it! Yep, it’s pretty hot, and by and large, I’m not into hot food–just for the sake of heat–but Sriracha has a wonderful flavor beneath the heat.
The marinade for these satays also blends the earthy flavors of parsley and cilantro. I’d advise using Italian flat-leaf parsley in these since the flavor seems a bit more intense than the curly variety. And did I mention garlic? Well, this has it, and it adds great flavor. You can also amp up the amount of Sriracha or use less as your taste goes. If you’d like a milder hot sauce, I suggest Chilula.
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| Food on a stick |
This marinade is also excellent for any chicken. You’ll want to make a couple of extra pieces and make a chicken salad out of it. In a word–DELICIOUS!
You can do pork satays with the same marinade if chicken isn’t your favorite. The flavor of the marinade is excellent for either meat.
The Recipe
Garlic Sriracha Chicken Satays
Ingredients
- 2 large boneless skinless chicken breasts
- bamboo skewers*
MARINADE
- 2 tbsp olive oil
- 3 tsp Sriracha hot sauce
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh cilantro
- 1 tbsp maple syrup
- 2 large garlic cloves finely minced
- 1/2 tsp cayenne pepper
- salt & pepper to taste
- oil for drizzling
Instructions
- *Soak bamboo skewers in warm water for at least 30 minutes prior to use.
- Mix all marinade ingredients in a small bowl.
- Pound chicken breasts between 2 sheets of waxed paper or plastic wrap to 1/4-inch thickness. Cut breasts in 1-inch wide pieces lengthwise.
- Pour marinade in a zipper storage/freezer bag and add chicken strips. Seal the bag and "mush" it to distribute the marinade.
- Place in refrigerator to marinate overnight.
- Preheat grill to medium heat. Remove chicken from the zipper bag, thread a skewer through each chicken strip and place on a tray. Drizzle with additional oil and sprinkle with salt and pepper to taste. Discard marinade.
- To prevent exposed parts of skewers from burning AND from getting too hot to handle, what I do is let the skewers overhang off the grill and for the ones I cannot do that with, I place a strip of aluminum foil under the exposed part- (see photo below)
- Grill about 5 minutes each side or until juices run clear.
Nutrition
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| Grilling with bamboo skewers |
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| Garlic Sriracha Chicken Satays |
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