The
kids are home! While they were away, I
spent my nights surfing Pinterest to find things to cook once they came
home. I found this recipe that had the
key ingredient of sriracha, which I have wanted to use. This was a great recipe that I could put the
sriracha on some of the chicken, but leave some of it plain, for those who didn’t
want the spice (---- > Jim lol). I
ended up marinating it overnight and it was so tender and flavorful. We made homemade rice pilaf to go with it,
and it was a scrumptious meal!
- 4 large boneless, skinless chicken breasts
- ¼ cup peanut oil
- ¼ cup soy sauce
- 1 Tbsp minced fresh garlic
- 2 tsp. ground ginger or finely minced fresh ginger root
-
3 Tbsp lime juice
(I used the juice of one lime)
- 1-2 Tbsp. Sriracha Rooster Sauce
(the sriracha is mixed into the remaining marinade used to brush on as you cook the chicken)
DIRECTIONS
- Put
chicken pieces and HALF the mixed marinade into a plastic bag.
The original recipe calls to cut the chicken breasts into about 2” square chunks; however, I kept the chicken breasts whole. - Add the oil, soy sauce, garlic, ginger, and lime juice to the plastic bag to make the marinade.
- Marinate the chicken 6-8 hours (or overnight) in the refrigerator, turning a few times if you're home.
- When you're ready to cook, heat the grill to a medium-high temperature.
- Take the chicken out of the plastic bag and transfer to a plate.
- Pour remaining marinade from the bag into a small bowl.
- Mix the 1-2 tablespoons of sriracha sauce into the bowl of reserved marinade to make the glaze.
- Put chicken breasts or kabobs on the grill and brush generously with the sriracha glaze.
- Turn chicken 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 15-18 minutes).
Adapted
from Kalyn’s Kitchen
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