I have a confession to make - I figured it's been a while, so it was about time - I have no idea what to type right now. There, I said it. Seriously, I'm giving this confession only to fill space... I have literally sat here thinking about what to write for over an hour. Okay, not sitting RIGHT here... I got up and talked to Chris for a while, I checked my email, etc... but I think you get my point. Is it writers block? Maybe. It it just me? Probably. All I know for sure is I'm sorry I made you read through this paragraph of ramble only to say.... You GOTTA try this recipe!! If you are a fan of Srircha... this is one to stick in that "must try" file. And, the original recipe used beef, so it's not only delicious, but it's versatile too!!
P.S... if you want to check out another Sriracha chicken skewer idea, stop by my friend Lea Ann's site Cooking On The Ranch and check out her recipe for Sriracha Chicken Mushroom Kabobs... YUM!!
Sriracha Chicken Skewers with Green Onions
Adapted from Life's Ambrosia
- Serves 2 -
3/4 lbs chicken strips, cut into 1 inch pieces
4 green onions, cut into 1 inch pieces
For the marinade -
2 Tablespoon Srircha
1 Tablespoon Worcestershire sauce
1 Tablespoon white vinegar
1/4 teaspoon ground ginger
1/4 teaspoon sesame oil
For the sauce -
2 Tablespoons mayonnaise
2 Tablespoons sour cream
1 teaspoon rice vinegar
1 teaspoon Sriracha
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
pinch of salt
wooden or metal skewers
At least 45 minutes before you are ready to grill, soak wooden skewers in water. Remove only when ready to use.
Place the chicken in a shallow dish or resealable plastic bag. Mix together all the ingredients for the marinade until well combined. Pour marinade over chicken, cover or seal bag and place in refrigerator for at least 2 hours. When ready to grill, skewer two or three pieces of chicken, then green onion, then chicken, then green onion, until all chicken and onions have been used.
Meanwhile, in a small bowl whisk together all the ingredients for the sauce. Taste for seasoning. Cover and store in refrigerator until ready to use.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place over direct heat and grill for about 4 minutes, turn and grill another 4 minutes or until the chicken is cooked through. Carefully remove from grill and allow to rest 5 minutes before serving. Serve with sauce and enjoy!
One Year Ago: Chile-Rubbed Grilled Chicken
Two Years Ago: Bobby Flay's Mesa Hot Sauce Marinated Chicken
Three Years Ago: Steak de Burgo