Oh man these were good!
Yes I was pretty hungry when we finally ate last night but even so, I just couldn’t stay out of it. It just tasted like summer was here for the first time. Grilled vegetables do that to us every time.
This marinade is a nice combo of flavors and no one flavor over powers the other. Which is pretty odd since they are all strong flavors. At first it has a teriyaki flavor but that quickly goes into the lime and then a cilantro finish. But again, nothing over powering.
I got the original recipe from Once Upon a Chef. I’d seen the recipe a few days ago and knew I had chicken that needed something new done with it. It sounded amazing and I had all the ingredients. Unfortunately I forgot to bookmark the first recipe I found but when I did a quick search I found this one that was similar. She saves out some of the marinade for basting. We didn’t bother but that would be easy to do. Just make a little more marinade and then you could freeze it in a separate baggy right in the bag of marinading chicken. Easy.
One other thing the original recipe did a lot different was use chicken thighs. Yes, more tender and cheaper as well. But they are more tender because they are higher in fat and it upsets my digestive system. I used chicken breasts and it was plenty tender. Just keep an eye on the grill so you don’t over cook the kabobs.
This recipe makes enough marinade for 3 dinners. I have 2 more packages of cubed chicken and marinade in the freezer. We’re off to camp this week for a long trip and I’m absolutely grabbing one of the packs to bring along. I want to thaw one out for dinner again tonight lol
Everything last night I served with this was light and perfect for a hot day. We had the kabobs and grilled vegetables on the kabobs. Then I made a tropical themed fruit salad and a cucumber salad. Everything made ahead and when we finally got hungry it was quick to grill and serve. Love that since you just never know who’s going to be hungry when during hot summer days.
Now as far as the sriracha sauce, we use this a lot. I mean a lot. If hubby isn’t putting this on his food then he’s putting Frank’s on it. lol I’ve grown accostomed to it and even though I don’t like spicy foods, I do like foods a little spicier when certain flavors are being used. The sriracha is one of those flavors. There is no kick and just a hint of the spice with the recipe as I put it below. I’m actually going to use 1-2 additional tablespoons next time I make it.
- 6 Tbsps soy sauce
- ½ cup honey
- 2 Tbsp vegetable oil
- 6 Tbsp lime juice
- 8-10 garlic cloves, peeled
- 3 tsps ground ginger
- 5 Tbsps Sriracha sauce
- 4 Tbsps fresh cilantro
- 3-5 pounds boneless skinless chicken breasts (I used 6 large breasts), trimmed and cut into 2-inch pieces
- 10-15 skewers, if using bamboo soak them in water now
- Veggies per dinner: (all cut into 2 inch pieces)
- 1 medium zucchini
- 1 large onion
- 3 peppers, I like using 1 red, green and yellow
- Open 3 gallon size freezer bags. Fold tops down and work the bottom so they will still somewhat flat. Or if you plan on eating one for dinner, use 2 bags and 1 marinating pan.
- Evenly add chicken to bags.
- Put all marinade ingredients into a food processor or blender. Blend well so the garlic and cilantro are diced fine.
- Pour marinade evenly between the 3 bags.
- Seal bags and freeze. If eating tonight, then let marinade for one hour minimum. The longer the better.
- To make kabobs, alternate meat and vegetables. Make sure you do not squish everything too close or it won't cook evenly.
- Grill for approximately 20 minutes. Paying close attention so they won't burn and turning once.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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