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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.
|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.
Garlic Sriracha Chicken Satays
- 2 large boneless skinless chicken breasts
- bamboo skewers*
- 2 tbs olive oil
- 3 tsp Sriracha hot sauce
- 2 tbs chopped fresh parsley
- 2 tbs chopped fresh cilantro
- 1 tbs maple syrup
- 2 large garlic cloves finely minced
- 1/2 tsp cayenne pepper
- salt & pepper to taste
- oil for drizzling
- *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.
|Grilling with bamboo skewers|
|Garlic Sriracha Chicken Satays|
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