Meat on sticks. There hasn’t been enough of it this summer so I’m trying to remedy that before grilling weather is officially over. (It’s coming. Sigh.)
When I was making the meal plans for the week, I was pleasantly surprised to realize I already had all the ingredients for these skewers on hand, so they went on the menu. It’s simple ingredients, but they pack a big flavor punch here.
I set my chicken up to marinade in the morning, but starting to marinade the night before would be good too. I’d give this a few solid hours in the marinade to pack the biggest punch.
Thai-spiced, Honey-Glazed Chicken Skewers
(from The Iron You)
1 lb. chicken breast, cut into strips
2 tsp. Chinese five-spice
1/4 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. black pepper
1 Tbsp. honey
2 Tbsp. olive oil
1 Tbsp. lime juice
Sesame seeds, for garnish
Sriracha mayo, for dipping
In a small bowl, whisk together the Chinese five-spice, cayenne, salt and pepper. Sprinkle over the chicken strips and toss until well-coated.
Add the chicken to a ziplock bag. In the same small bowl, whisk together the honey, olive oil and lime juice. Pour over chicken in the bag, seal and turn to coat. Refrigerate and let marinate for several hours.
After marinating, place the chicken on skewers. (If using wooden ones, soak in water for at least a half hour beforehand.)
Preheat a grill to medium and oil the grates. Grill for 8-10 minutes, turning halfway, until cooked through. Sprinkle with sesame seeds.
Serve with Sriracha mayo for dipping.