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Honey, Lime, and Sriracha Chicken Skewers

Honey, Lime, and Sriracha Chicken Skewers

by Pam on January 15, 2014

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I decided to make some sweet and spicy Asian chicken skewers for dinner. I found a terrific recipe on Once Upon a Chef[1] that looked delicious. I adapted it a bit so it wouldn’t be too spicy for my kids. I marinated the pieces of chicken, skewered them, then cooked them in my grill pan. I served a little bit of the reserved marinade as a sauce over the cooked skewers. The meat was tender and flavorful – I loved the marinade. The skewers were a big hit with everyone and we gobbled them all up – no leftovers. This chicken paired nicely with the Sesame Garlic Wilted Spinach[2].

Combine the honey, soy sauce, lime juice, oil, lime zest, garlic, ginger, and sriracha sauce together in a bowl. Blend with an immersion blender until creamy. Remove 2 tablespoons of marinade to a dish;set aside for later use. Add the pieces of trimmed chicken to the marinade; mix until evenly coated. Seal with plastic wrap and place into the refrigerator to marinate for 6-24 hours.

Remove the chicken from the refrigerator 15 minutes prior to cooking. Thread the pieces of chicken onto skewers, folding the pieces in half if they are long and thin. Heat a large grill pan, that’s been coated in cooking spray, over medium high heat. Add the chicken skewers to the HOT pan. Reduce the heat to medium and cook for 8-10 minutes. Flip the skewers and continue cooking for another 8-10 minutes, or until the chicken is cooked through. Remove from the pan and place on a serving plate. Sprinkle the top with fresh cilantro and serve with the reserved marinade. Serve immediately. Enjoy.



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Honey, Lime, and Sriracha Chicken Skewers




Yield: 4

Prep Time: 6-24 hour marinating time

Cook Time: 18-20 min.



Ingredients:

2 tbsp honey
1 1/2 tbsp soy sauce
1 1/2 tbsp fresh lime juice, from 1 lime
1/2 tbsp vegetable oil
1/2 teaspoon lime zest, from half of a lime
2 small garlic cloves, peeled and roughly chopped
1 tsp fresh ginger, peeled and roughly chopped
1 tsp Sriracha sauce (more, to taste, if you want it spicier)
1 lb boneless skinless chicken thighs, trimmed and cut into 2-inch chunks
2 tbsp chopped cilantro, plus more for garnishing platter

Directions:

Combine the honey, soy sauce, lime juice, oil, lime zest, garlic, ginger, and sriracha sauce together in a bowl. Blend with an immersion blender until creamy. Remove 2 tablespoons of marinade to a dish;set aside for later use. Add the pieces of trimmed chicken to the marinade; mix until evenly coated. Seal with plastic wrap and place into the refrigerator to marinate for 6-24 hours.

Remove the chicken from the refrigerator 15 minutes prior to cooking. Thread the pieces of chicken onto skewers, folding the pieces in half if they are long and thin. Heat a large grill pan, that’s been coated in cooking spray, over medium high heat. Add the chicken skewers to the HOT pan. Reduce the heat to medium and cook for 8-10 minutes. Flip the skewers and continue cooking for another 8-10 minutes, or until the chicken is cooked through. Remove from the pan and place on a serving plate. Sprinkle the top with fresh cilantro and serve with the reserved marinade. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Once Upon a Chef

 

 

References

  1. ^ Once Upon a Chef (www.onceuponachef.com)
  2. ^ Sesame Garlic Wilted Spinach (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Passata

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This is a lovely thick and smooth sauce that is easily made from a glut of fresh ripe tomatoes. It’s great for pasta sauces but can also be used as a part of a marinade or to give a rich tomato flavour to curries, soups and stews. Once made, the cooled passata will keep in the fridge for 3-4 days or freeze away in smaller quantities for up to 2 months.

  • Makes: 1 litre

  • Prep time: 10 mins

  • Cooking time: 50 mins

  • Total time: 1 hr

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

For a richer tomato flavour add 1-2 tbsp sundried tomato paste to the pan with the vinegar and sugar.

Ingredients

  • 1tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 5 garlic cloves, peeled and chopped
  • 1.5kg ripe tomatoes, roughly chopped
  • Few fresh basil leaves
  • 1tbsp balsamic vinegar
  • 2tsp caster sugar
  • Salt and freshly ground black pepper

Method

  1. Heat the oil in a large deep pan and gently fry the onion and garlic for 10 mins until very soft. Transfer to a food processor or blender and process to a smooth paste.
  2. Add the chopped tomatoes and basil to the pan and cook gently, stirring frequently, for 20-25 mins until the tomatoes are soft and pulpy. Cool for 10 mins then push through a sieve to make a smooth tomato sauce.
  3. Return the onion paste and tomato sauce to the pan with the vinegar and sugar and simmer gently for 10-15 mins, stirring, until you have a thick passata. Season to taste with salt and freshly ground black pepper. Cool then store in clean jars or sealable containers in the fridge.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Gordon’s Beef Tacos with Wasabi Mayo Ingredients 2 beef…

Gordon’s Beef Tacos with Wasabi Mayo

Ingredients

2 beef sirloin steaks
Olive oil, for frying
6–8 small (14cm) corn tortillas, to serve

For the Marinade

2 tbsp light miso paste
2 tbsp mirin
1 tbsp caster sugar
2 tbsp olive
Sea salt and freshly ground black pepper

For the Quick Pickled Cabbage

½ head of chinese cabbage, finely shredded
1–1½ tbsp rice vinegar or lemon juice
½ tsp toasted sesame oil
1 tsp dried chilli flakes

For the Wasabi Mayo

½ tsp wasabi, to taste
2 heaped tbsp mayonnaise

Method

1. First prepare the marinade. Mix the miso paste, mirin, sugar and olive oil, stirring well to dissolve the sugar. Season and add a tablespoon of water if the mixture needs loosening a little.

2. Leave the fat on the steaks to stop them drying out as you cook them. Season them well and fry in a hot oiled frying pan for 2–3 minutes on either side for rare/medium rare, or until cooked to your liking. (Shake the pan gently as you put the steaks in the pan to stop them sticking, otherwise they might burn.) Render the fat by tipping the steaks onto their sides and cooking until the fat is golden and crisp. Keep basting the steaks as you cook.

3. When the steaks are cooked, remove from the pan and cut off the remaining layer of fat. Place the steaks in the marinade, coating all sides. Leave to rest, spooning the marinade over now and again. This mix of Mexican and Japanese flavours – seared steak marinated in a rich, sweet sauce and wrapped in a taco (a toasted corn tortilla) – makes a really quick meaty feast. Normally, meat is marinated before cooking, but here you cook the steak and then let it cool in the marinade to absorb all that flavour. The steaks can be left to marinate for up to four days – the longer the better.

4. Meanwhile, prepare the quick pickled cabbage. Put the cabbage in a bowl and season with salt and pepper. Add the rice vinegar, sesame oil and chilli flakes. Toss the mixture to coat, then leave to soften slightly for a couple of minutes.

5. Meanwhile, mix together the wasabi and mayonnaise, taste and add a little more wasabi if you like a stronger flavour.

6. Heat the tortillas for 30–60 seconds over a naked gas flame until charred and lightly toasted (use a pan if you don’t have gas). Roll them around a rolling pin while they’re still hot, and hold until cooled to set in half-moon shapes. In this form they are called ‘tacos’.

7. Drain the beef of any excess marinade, then slice and place in the tacos. Top with the cabbage (drained of excess liquid) and a little wasabi mayo.

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