Mike's Garlic Sriracha Chicken Scewers

Recipe yields 8 -12 scewers consisting of 10 cubes chicken a piece. It s meant to feed 4 but can serve 6. Serve chicken in grilled Naan Bread or seasoned Tortillas with Sour Cream & Chives. Grilled, seasoned Corn On The Cob or Spicy Rice make wonderful side dishes!

Ingredients

  1. Meat
  2. 4 1/2 lb Boneless Chicken Breasts fat trimmed – cut into 1 quot x1 quot cubes
  3. Brine
  4. 4 cup Water
  5. 4 cup Ice
  6. 1/2 cup Ionized Table Salt
  7. 1/3 cup Granulated Sugar
  8. 2 tbsp Garlic Powder
  9. 2 tbsp Onion Powder
  10. 1 gallon Ziplock Bag Or Large Bowl to hold chicken for brining
  11. Garlic Sriracha Sauce
  12. 1 cup Sriracha Chili Sauce
  13. 1/3 cup Pureed Squeezable Garlic
  14. 1 tbsp Each: Red Pepper Flakes – Onion Powder – Dried Onions Flakes – Dried Cilantro – Dried Parsley – Worshestershire Sauce – Paprika – Italian Seasoning
  15. 1 tsp Each: Black Pepper amp Ground Cumin
  16. 4 Drops Liquid Smoke
  17. 2 tbsp Olive Oil added last
  18. 1 gallon Ziplock Bag for garlic sriracha marinade
  19. Vegetables amp Garnishments
  20. 2 large Extra Large Vidalia Onions 1 quot x1 quot chop
  21. 2 Red amp Green Bell Peppers optional 1 quot x1 quot chop
  22. 1 Purple Onion optional 1 quot x1 quot chop
  23. 1 1/2 cup Fresh Chopped Chives for garnish
  24. 1 Bottle Sriracha for serving
  25. 1 tub Sour Cream for serving
  26. Bread
  27. 1 packages 6 quot Round – Flour Tortillas
  28. 1 pinch Each Per Tortilla: Ground Cumin – Garlic Powder – Onion Powder amp Black Pepper
  29. 1 can Olive Oil Spray Pam

Method

  1. Change De-thaw and rinse chicken keeping it separate from other foods or vegetables Cut chicken breasts into 1X1 cubes
  2. Authors Note: If youve never brined chicken before now is the time to start! Brining your chicken results in moist plump and more flavorful chicken every time The only fall back to brining is it makes it harder to achieve a char on your chicken if grilling If thats a concern after brining dab chicken dry and allow to set uncovered in the fridge for about an hour then grill
  3. FOR THE BRINE: Mix all brine ingredients except for the ice and 2 cups water and put on stove top to warm This wont take long and shouldnt require much heat for them to dissolve
  4. Allow your brine water to cool just a bit and add all ice and more cold water to it Your brine water needs to be between 36° and 40° to be the most effective
  5. Place your chicken breast cubes in your large Ziplock Bag or large bowl along with your seasoned brine water and ice Make sure the chicken is fully submerged in brine water Seal bag or cover bowl and place in fridge for 2 1/2 to 4 hours
  6. Authors Note: If youre waiting to chop your chicken breasts into 1×1 cubes until AFTER your brine brine whole chicken breasts for 6 to 8 hours
  7. Change Chop your onions or additional veggies in 1×1 squares These veggie squares will seat snugly in between each chicken cube on your scewers They will promote even cooking as well as flavoring amp moisture Use 2 pieces of onion each in between your chicken cubes
  8. After brining drain chicken breast cubes and dab dry
  9. Change Make Garlic Sriracha Sauce and mix in a large Ziplock bag
  10. Change Place cubed chicken in Sriracha Sauce ZipIock Bag with seasonings and massage well Add 2 tablespoons Olive Oil in the same bag and massage well again Adding the oil before your marinade will seal your chicken and not allow the marinade to fully absorb so add it last
  11. Place Sriracha bag in the fridge and chill for 2 hours if at all possible massaging and turning regularly
  12. Change Feed chicken onto scewers one piece at a time followed by one veggie piece and so on until scewer is fully loaded Repeat process with the rest of your scewers
  13. Once constructed spray all scewers with a non-stick high heat BBQ grilling spray or Pam At this point I usually sprinkle scewers with additional garlic and onion powder and a bit of Italian Seasoning
  14. Change Place scewers on your cleaned hot grill at 450°
  15. Change Check on chicken scewers regularly and rotate intermittently making certain not to burn Watch your onions closely as they are great warning indicators for potential burning Youll want your chicken scewers slightly charred not burnt If you do want your chicken more spicy brush your skewers with Sriracha just before pulling them off the grill
  16. Change Have a clean plate ready for your grilled scewers once cooked Do not place cooked scewers on the same plate you originally had your raw chicken seated upon Pull chicken from grill once fully cooked About 14 – 18 minutes at 450°
  17. Once grilling is completed spray each of your tortillas lightly with spray Pam on one side and sprinkle each of the spices listed in the bread section lightly on top of them Lightly spray Pam once more to seal the spices on the tortillas
  18. Change Place tortillas on the grill and watch them very closely Once they begin to char or brown and bubble up pull them off the grill
  19. Change Serve chicken and onion skewers on warm tortillas with a dab of sour cream and a sprinkle of chives Also offer a bottle of Sriracha separately for those who want additional heat
  20. Change If you dont have a grill or skewers you can place all ingredients on a tinfoil lined cookie sheet and bake at 400° for 35 minutes or until fully baked Turn intermittently
  21. Using tongs you can also make tortillas as directed and place on an open flame on your gas stove top until browned and edges are slightly crispy instead of grilling
  22. Enjoy!

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