Honey Sriracha Chicken Skewers

Name: Honey Sriracha Chicken Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1.5 lb / 750g lb / 750g chicken thigh fillets ((Note 1)); 1/3 cup honey; 2 tbsp Dijon mustard ((Note 2)); 4 tbsp soy sauce; 2 g arlic cloves (, crushed); 2 - 3 tbsp sriracha OR any other hot sauce ((e.g. Frank's), adjust amount to your taste); 1/4 tsp salt; 1 1/2 tbsp oil ((I used vegetable))

Spice Level: MediumJust 5 ingredients is all you need to make a marinade that doubles as a fantastic glaze for these skewers! Just 20 minutes of marinating time required. A great balance of sweet, spicy and savoury. 

⏱ 25 menit 🔨 Persiapan 15mnt 🔥 Masak 10mnt 📊 Sedang 🍽 4 porsi ⭐ 5.0 (13) 👁 42

Bahan-bahan

4 porsi

1.5 lb / 750g lb / 750g chicken thigh fillets ((Note 1))
1/3 cup honey
2 tbsp Dijon mustard ((Note 2))
4 tbsp soy sauce
2 g arlic cloves (, crushed)
2 - 3 tbsp sriracha OR any other hot sauce ((e.g. Frank's), adjust amount to your taste)
1/4 tsp salt
1 1/2 tbsp oil ((I used vegetable))

Langkah-langkah

Cut the chicken into 2cm / 4/5" cubes.
Mix Marinade ingredients together in a bowl until smooth.
Transfer 4 tablespoons of the Marinade into a small bowl ("Reserved Marinade", to use for basting).
Add chicken into the bowl with the remaining Marinade. Mix to coat and set aside for 20 minutes to marinade (up to overnight). (Note 3)
Thread chicken onto skewers, discard marinade in the bowl. I used 14 small ones about 18cm/7" long, 4 pieces of chicken on each.
Heat oil on a BBQ or skillet over medium heat. Place skewers on the BBQ and cook the first side for 2 1/2 minutes, then turn the skewers.
Baste the COOKED side that is now facing up generously with the reserved Reserved Marinade. After 2 1/2 minutes, turn the skewers and quickly baste the other side generously with the Reserved Marinade. Turn immediately. Cook for just a few seconds, then transfer to a plate. (Note 4)
Baste the skewers on the plate one more time with the Reserved Marinade, then serve.
I served mine with Cilantro/Coriander Lime Rice (Note 5)