Recipe of the week - Grilled Chicken Skewers with Sriracha Lime Marinade

August 11, 2015 by Joanna Harrison

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.