I would like to share my favorite no-fail marinade that will carry you through the summer grill season. It’s downright addictive with a blend of spicy Sriracha, tangy lime and thick Dijon mustard. I made this last week for a mess of shrimp we grilled up for our Solstice party, and they disappeared before you could say “Sriracha Shrimp.” It left me craving more, so I made another batch the next day and used it to flavor these chicken skewers and another round of shrimp for an easy outdoor dinner party. What I love about this marinade is that it tastes great on everything it coats. Try it on skirt or flank steak, firm fleshed fish, portobello mushrooms and provencal vegetables. Just like a best friend, it won’t let you down.
Grilled Chicken Skewers with Sriracha Lime Marinade
Feel free to mix up the herbs. The cilantro may be substituted or mixed with parsley, mint or dill. Let your garden decide! Serves 4.
1 large garlic clove, minced
1/4 cup olive oil
1/4 cup Dijon mustard
1/4 cup fresh lime juice
2 tablespoons soy sauce
2 tablespoons Sriracha
1 teaspoon ground cumin
1/4 cup chopped cilantro sprigs
2 pounds chicken breasts, cut in 1-inch pieces
1 red bell pepper, cut in 1 inch pieces
1 yellow or red onion onion, cut in 1 inch pieces
Pre-soaked bamboo skewers
Whisk the marinade ingredients together in a large bowl. Add the chicken and toss to thoroughly coat. Refrigerate 4 to 6 hours. Remove from refrigerator 30 minutes before grilling. Thread chicken on skewers alternating with pepper and onion. Brush the vegetables with some of the excess marinade. Prepare grill for direct cooking over medium heat. Grill the skewers over medium heat until thoroughly cooked through, turning to color evenly, about 8 minutes. Remove and serve warm.
If you like this, you might enjoy these TasteFood recipes:
Grilled Flank Steak Skewers with Spicy Green Chile Sauce
Beer Braised Chipotle Short Ribs with Jicama Slaw
Grilled Soy and Mustard Marinated Fish Kebabs