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Grilled Chicken Skewers with a Sweet Sriracha Glaze ~ spicy and sweet is a fantastic combination but especially when slathered on tender chunks of grilled chicken. This simple, sweet sauce caramelizes the chicken, leaving it tender and juicy with a just a little hint of heat.
Weeknight dinners are often a challenge to get on the table quickly, and sometimes flavor is the first thing sacrificed.
These chicken skewers are ready to put on the grill in about 15 minutes, and cook in 10, so that makes this a delicious 30 minute spicy sweet meal!
Thread vegetables between the chicken pieces before cooking if desired. We love onions, peppers and tomatoes but any favorite vegetable will do. Since the chicken cooks very fast, pick vegetables that don’t need a lot of grill time or are great lightly charred.
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Spicy & sweet is a fantastic combination especially when slathered on tender chunks of chicken. The sauce caramelizes the chicken leaving it tender & juicy with just a hint of heat.
- 1 teaspoon salt
- 2 tablespoons dry Sriracha seasoning
- 1 teaspoon cornstarch
- 3 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 2 pounds chicken breasts (about 6 pieces)
- 1/4 cup minced fresh cilantro leaves
- 8-10 skewers
In a large mixing bowl, combine the salt, Sriracha, cornstarch and brown sugar. Whisk to combine. Add the vegetable oil and stir until blended. The seasoning and oil may separate but this is normal. Set aside 2 tablespoons of the mixture in a separate bowl for basting.
Cut chicken breasts into equal size chunks about 1 1/2-inches in diameter. Add the chicken to the marinade and toss to combine. Set aside at room temperature while preheating your grill. Once ready to cook, thread the chicken onto 8-10 skewers leaving a 1/4-inch space in between each piece of chicken.
Oil the grates on your grill using a paper towel soaked in vegetable oil. Heat the gas grill on high until it reaches about 400 degrees. Decrease controls to medium and grill the chicken skewers until the release easily from the grate and are well charged, about 4-5 minutes.
Turn the chicken skewers and baste with the remaining glaze. Cook for another 4 minutes or until cooked through. Remove to a serving tray and allow the chicken to rest for 5 minutes before serving.
Serve garnished with fresh chopped cilantro.
If using bamboo skewers, soak in water for 20 minutes before using to prevent burning.
Dry Sriracha seasoning is available in the spice section of your grocery store.
Thread vegetables in between chicken if desired. We love these skewers with tomatoes, peppers and onions too.
Chucks of pork tenderloin can be substituted for the chicken if desired.
Here are a few of our favorite kitchen tools and spices used when making this recipe (click on each photo for more information):
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Are you into “back to school mode?” We don’t have little ones at home but our grandson is starting kindergarten in a few weeks. Many areas start school so early – I vote for after Labor Day myself!
If you’re busy wrapping up summer, getting graduates off to college, or taking a late summer vacation, a few recipes for easy, quick dinners might just might help. We’re in love with this Grilled Chicken with Nectarine Relish. It really is a favorite at our house! Another delicious meal is this Orange Barbecue Grilled Chicken with a bright orange flavor, a hint of ginger, and pineapple juice in the sauce. It’s lip smacking good! I know a few hungry kids that would love this Grilled Honey Mustard Chicken ~ from Spend With Pennies. Finally, be sure to PIN this recipe for Sweet Soy Marinated Grilled Chicken Thighs ~ from Nutmeg Nanny, you’ll want to make it later!
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