Sriracha-Glazed Chicken Skewers

by | Jun 24, 2013 | Dinner, Meat and Chicken | 29 comments

If you grill one thing this summer, grill these Sriracha-Glazed Chicken Skewers.

If you grill one thing this summer, grill these Sriracha-Glazed Chicken Skewers from www.kitchenmeetsgirl.com #recipe #grilling #chicken #sriracha

I thought the honey-lime chicken skewers we grilled last summer were the best thing ever, but this sticky, spicy, Sriracha-coated version is my new favorite.

If you’ve never tried  Sriracha, it’s a fabulous chili-garlic sauce that can be used to flavor just about anything: soups, sauces, pastas, pizzas, hot dogs, hamburgers, chicken…you name it!  You can find it in the international food aisle of just about any grocery store – just look for a bottle with a green lid and a rooster on the front.

sriracha sauce

The recipe also calls for hot chili paste, which is made of chilies, but no other additives (such as garlic or spices).  This allows you to add heat to your dish without altering the other flavors.  We like foods spicy at my house, so we used the full one-third cup of the hot chili paste called for in the recipe.  If you’re less adventurous or don’t care for spicy foods, you’ll want to reduce the amount.

This marinade/basting sauce came together in under five minutes – I quickly coated the chicken pieces and skewered them while the Tall Boy started the grill.  While the coals were warming, I cooked the remaining marinade until reduced by half – or about another ten minutes.  The skewers cooked quickly on the grill – ten minutes or so – so we had dinner on the table in under 30 minutes!

If you grill one thing this summer, grill these Sriracha-Glazed Chicken Skewers from www.kitchenmeetsgirl.com #recipe #grilling #chicken #sriracha

What’s your favorite grilling recipe?  We’re always looking for ways to change things up on the grill, so feel free to link up your recipes in the comments below.

Sriracha-Glazed Chicken Skewers
 
Ingredients
  • ½ cup light brown sugar (packed)
  • ½ cup rice vinegar
  • ⅓ cup hot chili paste
  • ¼ cup plum sauce (look for it in the Asian food aisle)
  • ¼ cup Sriracha
  • 2 teaspoon finely grated ginger
  • 1½ pound skinless, boneless chicken, cut into 2-inch pieces
Method
  1. In a medium bowl, combine the sugar, vinegar, chili paste, plum sauce, Sriracha and ginger. Add chicken pieces, and turn to coat. Thread chicken onto skewers.
  2. Transfer the remaining marinade to a small saucepan and bring to a boil. Reduce heat and simmer, until the marinade is reduced to about one cup - this took about 10 minutes for me.
  3. Grill chicken over medium-high heat for about 8 to 10 minutes, turning and basting often, until cooked through and juices run clear.
  4. **If you're using bamboo skewers, soak your sticks in water for at least 30 minutes before threading your chicken.
Notes
adapted from bon appetit, July 2013
Nutrition Information
Serving size: serves 4

 

29 Comments

    • Ashley

      LOL, thanks Sally!

      Reply
    • Ashley

      Thanks, Veronica! So glad you stopped by!

      Reply
    • Ashley

      Sriracha is my favorite condiment to have on hand – we put it on just about everything!

      Reply
  1. Hayley @ The Domestic Rebel

    Juuuust when I thought to myself, “I have no idea what to grilllllll”, you post this awesome recipe. Okay, so I love spicy–a LOT–but when I tried sriracha sauce I thought it was SUPER hot! Like, wow, it isn’t your ordinary hot sauce! But these skewers look SO good and perfect with grilled veggies or something. Love them!
    Hayley @ The Domestic Rebel recently posted..Star Sparkler Cookie PopsMy Profile

    Reply
    • Ashley

      If you’re worried about the heat, I’d cut back on the chili paste and add in a little more of the plum sauce to compensate – these are pretty spicy. But ohmygosh so good! We served ours with grilled asparagus and some jasmine rice – quick, easy, and lots of flavor. 🙂

      Reply
  2. Nessa

    Yum!

    Reply
    • Ashley

      Thanks so much, Rachel!

      Reply
    • Ashley

      Thanks, Krista! All the props on the grill marks go to my hubby-he did a good job on these. 🙂

      Reply
    • Ashley

      They were good, Trish! We’re making them again this weekend!

      Reply
    • Ashley

      We love spicy stuff and Sriracha is one of my favorites. I hope you try these, Meghan – they’re so good!

      Reply
  3. amy @ fearless homemaker

    Oh heavens, these look AMAZING! I love sriracha so I know I’d be all over these. YUMMMM!

    Reply
    • Ashley

      Thanks, Amy. I love summertime grilling…especially when I can do something quick in the kitchen and then send it outside for my hubby to grill. 🙂

      Reply
  4. Jocelyn@BruCrew Life

    Oh my goodness, these look crazy good!! I will have to try this sauce soon!

    Reply
  5. paula

    what did you serve with them?

    Reply
    • Ashley

      Hi Paula! I served mine with rice and roasted asparagus. 🙂

      Reply
  6. Sheila

    I am going to try them tonight! They look so good.

    Reply
  7. Jessica

    We have made this several times and iris always a hit! Tonight, we reserved half the marinade and added canola ol to create a vinaigrette which tossed with greens, veggies, and the chicken. Delicious as well! Thanks for the inspiration!

    Reply
    • Ashley

      Thanks so much, Jordan! I’m off to check it out now!

      Reply
  8. Deb

    I am not much for hot spicy items but, I must say this photo looks absolutely delicious so, I will give it a try as I do love cooking with skewers. Ty for the recipe & well written post.

    Reply
  9. Jodi

    Made these 2 night in a row. The first night we didn’t have the chili paste and the chicken was wonderful! It was like a variety of a teriyaki…almost. The second night we bought chili paste and did it again: just awesome! This will easily become part of our dinner rotations. Thanks so much for sharing!!

    Reply

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