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Sweet and Spicy Asian Chicken Skewers
  • Dinner

Sweet and Spicy Asian Chicken Skewers

Sweet and spicy is what best describes these marinated chicken skewers. The Fresh ginger, and sweet honey balance out the hot Sriracha and hoisin sauce. Before grilling, make sure to lightly oil the grates with canola oil, because the honey and hoisin-Sriracha sauce can cause the chicken to stick to the grill.

Prep Time

Servings

4

3 Tbsp canola oil (45 mL)

1 Tbsp honey (15 mL)

1 Tbsp soy sauce (15 mL)

2 Tbsp fresh minced ginger (30 mL)

1 lb boneless, skinless chicken breasts cut into 1/4-inch (0.6 cm) strips (500 g)

1/3 cup hoisin sauce (75 mL)

2 Tbsp cup Sriracha sauce (30 mL)

1 Tbsp chopped cilantro, for garnish (15 mL)

8 Bamboo skewers soaked in water

  1. In a mixing bowl, combine canola oil, honey, soy sauce and ginger; whisk to mix. Pour mixture into a resealable plastic bag and add chicken.
  2. Seal bag and ensure chicken is evenly coated in marinade. Place in refrigerator for 1 hour.
  3. In a separate mixing bowl, combine hoisin sauce and Sriracha; whisk to mix.
  4. Remove chicken from refrigerator and discard marinade.
  5. Soak bamboo skewers in water for 15 minutes.
  6. Weave chicken onto bamboo skewers in an “S” pattern.
  7. Preheat a gas grill. Lightly oil grates before grilling chicken.
  8. Cook skewers for about 10 minutes, turning once, or until juices run clear, brushing frequently with hoisin mixture.
  9. Remove from heat and serve immediately.
  10. Use extra sauce for dipping.

 

Ingredients

3 Tbsp canola oil (45 mL)

1 Tbsp honey (15 mL)

1 Tbsp soy sauce (15 mL)

2 Tbsp fresh minced ginger (30 mL)

1 lb boneless, skinless chicken breasts cut into 1/4-inch (0.6 cm) strips (500 g)

1/3 cup hoisin sauce (75 mL)

2 Tbsp cup Sriracha sauce (30 mL)

1 Tbsp chopped cilantro, for garnish (15 mL)

8 Bamboo skewers soaked in water

Did you know?

Did you know?

Directions

  1. In a mixing bowl, combine canola oil, honey, soy sauce and ginger; whisk to mix. Pour mixture into a resealable plastic bag and add chicken.
  2. Seal bag and ensure chicken is evenly coated in marinade. Place in refrigerator for 1 hour.
  3. In a separate mixing bowl, combine hoisin sauce and Sriracha; whisk to mix.
  4. Remove chicken from refrigerator and discard marinade.
  5. Soak bamboo skewers in water for 15 minutes.
  6. Weave chicken onto bamboo skewers in an “S” pattern.
  7. Preheat a gas grill. Lightly oil grates before grilling chicken.
  8. Cook skewers for about 10 minutes, turning once, or until juices run clear, brushing frequently with hoisin mixture.
  9. Remove from heat and serve immediately.
  10. Use extra sauce for dipping.

 

Nutritional Analysis

Calories

257

Total Fat

5 g

Saturated Fat

1 g

Cholesterol

72 mg

Sodium

2421 mg

Carbohydrates

31 g

Fiber

0.3 g

Sugar

21 g

Protein

24 g

Potassium

454 mg

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