February 1, 2023

Honey, Lime, Siracha Chicken Skewers and Peanut Sauce

Sometimes on Mondays, I just feel like stabbing something.
Honey, Lime, Siracha Chicken Skewers and Peanut Sauce
4 tablespoons soy sauce
1/4 cup plus 2 tablespoons honey
1 tablespoon vegetable oil
Lime zest, from two limes
Fresh lime juice, from 2 limes
4 garlic cloves, peeled and roughly chopped
2-inch piece fresh ginger, peeled and roughly chopped
2 tablespoons Sriracha sauce
Kosher salt to taste
3 pounds boneless skinless chicken breasts or thighs, trimmed of any fat and cut into 2-inch chunks
Chopped cilantro, plus a few whole sprigs for garnish
Lime wedges, for squeezing
In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce)
1. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 2 hours or overnight.
2. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
3. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it — if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over the top of the chicken or serve it in a bowl for dipping. Scatter the chopped cilantro over the top and garnish the platter with lime wedges and cilantro sprigs.
Peanut Sauce
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/4 cup honey
1 tablespoon minced ginger
1 teaspoon crushed red pepper flakes
1/2 teaspoon hot chili oil
Juice of 2 limes
1/4 cup very hot water, plus more if needed
To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
Honey, Lime, Siracha Chicken Skewers and Peanut Sauce

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