Description
Juicy chicken breasts marinated in a flavorful mix of spices and Sriracha sauce, grilled to perfection.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts
- 1 tablespoon avocado oil (for the grill, see notes)
- 1/4 cup peanut oil (see notes)
- 1/4 cup soy sauce (see notes)
- 1 tablespoon garlic puree or finely minced fresh garlic (pureed garlic from a jar is fine)
- 2 teaspoons ground ginger from a jar (see notes)
- 3 tablespoons lime juice (see notes)
- 1 tablespoon Sriracha Rooster Sauce (to mix into reserved marinade for the glaze; see notes)
Instructions
- Trim all fat and undesirable parts from chicken breasts and cut chicken into same-size chunks about 2 inches square.
- Mix the oil, soy sauce, garlic, ginger, and lime juice to make the marinade.
- Put chicken pieces and HALF the mixed marinade into a plastic bag or plastic container and marinate the chicken pieces 6-8 hours in the refrigerator, turning a few times if you’re home.
- When you’re ready to cook, make sure the grill is clean and then spray grill with non-stick grill spray or brush with a high smoke-point oil like peanut oil or avocado oil.
- Heat grill to medium-high temperature (you can only hold your hand there for a few seconds).
- Mix 1 tablespoon of Sriracha Sauce into the reserved marinade to make the glaze, then taste to see if you want more Sriracha.
- Drain the chicken, discarding the marinade, and thread chicken pieces onto skewers, preferably blade-type skewers or double skewers.
- If you sometimes have trouble with meat sticking to the grill, brush the grill again with a high-smoke point oil right before you lay the chicken kabobs on the grill. (Do this carefully; oil that drips down can flame up.)
- Put chicken kabobs on the grill and brush generously with the Sriracha glaze.
- Turn kabobs about every 4 minutes and brush with glaze each time, cooking the kabobs until the chicken is nicely browned and firm (but not hard) to the touch. Actual cooking time will depend on the thickness of the chicken pieces and how hot your grill is, but estimated time is about 12-14 minutes.
- Chicken needs to reach an internal cooking temperature of 165F/74C to be safe; use an instant-read meat thermometer if you have one.
- Serve Grilled Sriracha Chicken hot.
- Leftover chicken could be reheated and eaten over salad or inside lettuce wraps.
Notes
- Use a high smoke-point oil for grilling to avoid flare-ups.
- Adjust the amount of Sriracha in the glaze according to your spice preference.
- Ensure chicken is cooked to a safe internal temperature.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 kabob
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg