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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!
- 2 large boneless skinless chicken breasts
- bamboo skewers*
- 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
*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.
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