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.

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

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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!

Prep Time8 hours hrs

Cook Time10 minutes mins

Total Time8 hours hrs 10 minutes mins

Course: Chicken, Dinner, GRILLING

Cuisine: American

Keyword: chicken, grilled chicken

Servings: 4

Calories: 144kcal

Author: Judith Hannemann

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

Serving: 1person | Calories: 144kcal | Carbohydrates: 4g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 147mg | Potassium: 231mg | Fiber: 1g | Sugar: 3g | Vitamin A: 303IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg

Grilling with bamboo skewers

Garlic Sriracha Chicken Satays

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