Honey-Sriracha Chicken Skewers
- Preparing Time: -
- Total Time: -
- Served Person: 6 servings
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 3 tablespoons rice vinegar
- 1 tablespoon honey
- 2 tablespoons sriracha
- 1/4 cup crumbled blue cheese
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 4 boneless, skinless chicken thighs
- handful of fresh flat-leaf parsley, chopped
- skewers (if wooden, soak for 20 minutes before grilling)
Preparation CLEAN and oil the grill grates (I like to use the end of a cut onion dipped in olive oil to oil my grates) and preheat the grill to high. IN a liquid measuring cup or small bowl, whisk together the vinegar, sriracha, honey, and mustard until smooth. Set aside. CUT the chicken thighs into small square pieces, 6 to 8 pieces per thigh. Put the chicken in a large bowl and season it with the paprika, granulated garlic, granulated onion, and salt. Add the oil and mix to coat the chicken. Divide the chicken among the skewers. GRILL the skewers until thoroughly cooked and slightly charred, 5 to 7 minutes on each side, lightly brushing the sauce over the skewers as they cook. PLATE the skewers and top with blue cheese and parsley. From The Family Table: Recipes and Moments from a Nomadic Life © 2018 by Jazz Smollett-Warwell, Jake Smollett, Jurnee Smollett-Bell, and Jussie Smollett. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation CLEAN and oil the grill grates (I like to use the end of a cut onion dipped in olive oil to oil my grates) and preheat the grill to high. IN a liquid measuring cup or small bowl, whisk together the vinegar, sriracha, honey, and mustard until smooth. Set aside. CUT the chicken thighs into small square pieces, 6 to 8 pieces per thigh. Put the chicken in a large bowl and season it with the paprika, granulated garlic, granulated onion, and salt. Add the oil and mix to coat the chicken. Divide the chicken among the skewers. GRILL the skewers until thoroughly cooked and slightly charred, 5 to 7 minutes on each side, lightly brushing the sauce over the skewers as they cook. PLATE the skewers and top with blue cheese and parsley. From The Family Table: Recipes and Moments from a Nomadic Life © 2018 by Jazz Smollett-Warwell, Jake Smollett, Jurnee Smollett-Bell, and Jussie Smollett. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
