This recipe for sriracha and lime marinated chicken skewers appeared in the July 2018 Olive magazine. As well as looking delicious, they taste absolutely delicious...there's heat from the sriracha, that is balanced with the yogurt and freshness from the lime.
It's a great recipe to enjoy cooked on the barbecue when the sun is shining or can be cooked inside on a griddle if the weather isn't being so kind!
Tips
- Skewers - I use 25cm metal skewers to cook the chicken (2 fillets will fit on each skewer) and then transfer individual cooked fillets onto wooden skewers to serve.
- Per the instructions below, the chicken needs to be marinated for 3 to 4 hours, but preferably overnight.
- This sriracha and lime marinated chicken skewers recipe is easily adapted if you’re cooking for less or more people.
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How to make these Sriracha and Lime Marinated Chicken Skewers
Ingredients
- 4 tbsp greek yogurt
- 5 sprigs thyme, leaves picked and finely chopped
- 2 limes, both zested and 1 juiced
- 2 to 3 tbsp sriracha (depending on how hot you like it!)
- 0.5 small bunch coriander, leaves and stalks finely chopped
- 2 tbsp olive oil
- black peppercorns, ground to make 1 tsp
- salt
- 650g chicken mini fillets (or chicken breasts cut into 1 inch thick strips)
Instructions
- In a mixing bowl, combine the yogurt, thyme, lime juice and zest, sriracha, coriander, oil, black pepper and lots of salt, and mix well. Add in the mini chicken fillets and coat in the marinade. Cover and chill for 3 to 4 hours but preferably overnight.
- Soak 10 to 20 wooden skewers in cold water for 30 minutes or use metal skewers (see Tips).
- Heat a large griddle pan over a medium high heat or cook over indirect heat on the barbecue. Skewer each mini chicken fillet with a skewer and cook, in batches, for 3 to 4 minutes on each side until nicely browned.
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Sriracha and Lime Marinated Chicken Skewers
Equipment
Ingredients
- 4 tbsp greek yogurt
- 5 sprigs thyme leaves picked and finely chopped
- 2 limes both zested and 1 juiced
- 2 to 3 tbsp sriracha (depending on how hot you like it!)
- 0.5 small bunch coriander leaves and stalks finely chopped
- 2 tbsp olive oil
- black peppercorns ground to make 1 tsp
- salt
- 650g chicken mini fillets or chicken breasts cut into 1 inch thick strips
Instructions
- In a mixing bowl, combine the yogurt, thyme, lime juice and zest, sriracha, coriander, oil, black pepper and lots of salt, and mix well. Add in the mini chicken fillets and coat in the marinade. Cover and chill for 3 to 4 hours but preferably overnight.
- Soak 10 to 20 wooden skewers in cold water for 30 minutes or use metal skewers (see Notes).
- Heat a large griddle pan over a medium high heat or cook over indirect heat on the barbecue. Skewer each mini chicken fillet with a skewer and cook, in batches, for 3 to 4 minutes on each side until nicely browned.
Notes
- Skewers - I use 25cm metal skewers to cook the chicken (2 fillets will fit on each skewer) and then transfer individual cooked fillets onto wooden skewers to serve.
- Per the instructions above, the chicken needs to be marinated for 3 to 4 hours, but preferably overnight.
- This sriracha and lime marinated chicken skewers recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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