Easy peasy chicken skewers with burst of sweet and spicy flavors! Ultimate quick meal for a busy night.
Who doesn’t love sweet and spicy combination? Practically no one.
And who does not love easy peasy meals? No one.
And who doesn’t love cilantro? Ok, a lot of people think they taste like soap, but I can’t get enough of them! And I sure hope you love them too.
Today’s recipe is hardly a recipe. I basically mix bunch of asian flavors into a quick sauce, marinate the chicken pieces in the said sauce and bake, or grill them! The easiest dinner ever! Every time I make these, my husband polishes off his plate, and so do I.
It’s perfect over rice, salad, or just as an appetizer.
Not that you need the step-by-step photos, but here it is for your viewing pleasure. It’s a habit! 🙂
It might look redundant to add both soy sauce and salt in the sauce, but I’m using Japanese dark soy sauce here, which is less salty yet has rich deep flavors. I personally don’t use less sodium soy sauce, instead I simple thin the regular soy sauce with water, if needed.
Raw honey is a staple in my kitchen. (Having a bee-keeper sis-in-law helps!!) I highly encourage you to use only raw honey, as regular commercial honey in the grocery stores is more honey-flavored corn syrup than honey (check out the ingredient list!). I love the floral sweet notes in raw honey, which adds not only sweetness in the sauce, but also deep honey flavor. Plus, raw honey is good for you!
And finally, fresh ginger is a must in the sauce. It brightens the flavors and adds a little bit of zing! I usually use a fresh ginger paste from a tube. So convenient and has fresh flavors!
Oh and feel free to adjust Sriracha amount to your taste. If you’re sensitive to heat, start with 1/2 tablespoon and go from there.
Happy grilling, my friends, and thanks for stopping by!
Sweet & Spicy Chicken Skewers
For the sauce:
- 4 garlic cloves pressed
- 1/4 cup raw honey
- 2 tablespoons Sriracha*
- 2 tablespoons soy sauce Japanese dark version
- ½ tablespoon fresh grated ginger or fresh ginger paste
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 lb 500gr chicken breast, skinless
- 1 tablespoon olive oil
- Lemon wedges for serving
- Handful of cilantro chopped, for serving
- In a small bowl, whisk together garlic, honey, olive oil, Sriracha, soy sauce, ginger, black pepper and salt.
- Cut the chicken into small cubes, about 1-inch. Place them in a ziplock bag and pour in the marinade. Squeeze out as much air as possible and zip the bag. Marinate for at least an hour, or overnight in the fridge.
- Preheat the oven to 400°F (200°C). Soak the skewers in water for at least 30 minutes.
- Thread the marinated chicken cubes in the skewers, about 4-5 pieces on each. Line a baking sheet with a foil, drizzle the olive oil and arrange the chicken skewers on it.
- Put the marinade into a small saucepan and bring it to a boil over medium high heat. Reduce the heat to medium and simmer until the sauce is reduced by half, 3-5 minutes.
- Brush on the reduced sauce on the chicken and bake it until fully cooked, 15-20 minutes, turning and brushing on the sauce half way.
This recipe was originally published on May 11th, 2015.
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