I love trying new recipes. When I saw this recipe ( http://www.onceuponachef.com/2013/07/honey-lime-sriracha-chicken-skewers.html ) , I knew we had to try it. Honey, lime & Sriracha? What an interesting combination. It seemed like an easy recipe, and we had chicken in the fridge, so I got to work on it.
Marinades are great, it gives you great flavor and they are usually easy to make. They allow you to throw it together before work and is ready to go when you get home. The longer you marinade something the more flavor you will get. Depending on your ingredients, it can also help to tenderize meats. I did make a few adjustments to the original recipe to make it my own & to accommodate what I had on hand.
Sriracha is a great ingredient which is often overlooked. It has a great level of heat, that is hot, but not overpowering when used correctly. The honey helps to tame the spice and adds sweetness to the marinade. When adding lime to any dish, it freshens it, while adding that acidic kick to help cut through the heat & sweetness. The marinade will seem spicy once blended, but it will not be that spicy once you cook the chicken.
This was a winner in my house & we will definitely be making again. I hope you enjoy as much as we did!
Honey, Lime & Sriracha Marinade
3 Tbsp Soy Sauce
1/2 Cup Honey
1 Tbsp Vegetable or Canola Oil
1 Lime (zested & juiced)
3 Garlic Cloves (roughly chopped)
1 1/2 in piece Fresh Ginger (peeled & roughly chopped)
2 Tbsp Sriracha sauce
1 1/4 Tsp Salt
1/2 Cup Brown Sugar
5 Chicken Breasts or 8-10 Chicken Thighs
Blend all ingredients together (except chicken). Reserve 1/2 of marinade to use at the end to brush on.
I put mine together the night before so all the flavors could blend. Marinate up to 12 hrs for chicken breasts or thighs, if you cube the meat for kabobs, marinate up to 6 hrs.
Preheat grill to medium (I used my indoor grill). Pat chicken dry when removing from marinade (otherwise it will burn because of the sugar). During the last 10 mins of cooking, brush on reserved marinade while turning occasionally so that it doesn't burn.
