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!
Servings: 4
Calories: 144kcal
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