Key West Spicy Chicken Print this recipe!
Adapted from GroceryBudget101 and OnceUponAChef
Serves 6 generous portions
tablespoons soy sauce (or coconut aminos)
tablespoons raw organic honey
tablespoon olive oil
zest of one lime
juice of one lime
garlic cloves, peeled
1-inch piece fresh ginger, peeled and roughly chopped
tablespoons Sriracha sauce (store bought or homemade)
teaspoon fine grain sea salt
lb / 900 gr free-range organic chicken breasts, cut into 1½-inch chunks
handful fresh cilantro, chopped
In a blender, combine soy sauce, honey, olive oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour ¼ cup of marinade into a small bowl, cover and refrigerate until ready to serve. In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and remaining marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor). Remove the chicken from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes. Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates). Grill the chicken kebabs, until golden brown and cooked through, about 6 to 8 minutes on each side, until juices run clear. Transfer kebabs to a platter and top with chopped cilantro. Serve with reserved marinade on the side.