Who is ready for summer??? This girl is! Grilling, cold beer, picnics, friends, swimming, and sun, sun, sun. Yesssssss. I am ready!
I realized, though, that I don’t own a grill. What?!
I know. I’m such a disappointment. I am. I am even disappointed in myself.
If a grill is not currently considered as a national symbol of the American household, it should be. We have a national bird, a national anthem, a national flag, even a national seal. Is it heretical to ask for a grill to be established as one of the great symbols of the common American household?
Since I don’t own a grill and with the current weather displaying the beautifully perfect example of what summer should be like every year (mid-70’s with a slight breeze)- am I really asking too much of you Florida?- I am in a grilling frenzy. I WANT TO GRILL! Dadgummit.
Therefore, I did what any good neighborly American citizen would do. I invited my neighbors over for dinner and asked them to cart their grill with them.
I said I’d provide all the food, they just needed to show up. But, they can’t forget the grill. No grill, no dinner. Simple.
My first grill of the season? Sriracha & Lime Chicken Skewers, complete with steamed white rice, grilled veggies, and cilantro & lime black beans. And margaritas. And gin & tonics…
Aaand Margarita Lime Cupcakes….
recipe coming soon! Oh, ok. Just a peek…But, that’s all I’m giving you! —-UPDATE! Click here for the recipe: Margarita-Lime Cupcakes
There. Are you satisfied now? Keep checking in, the recipe for that perfectly delectable, margarita-inspired, tequila-loving, soft and oh so good cupcake will arrive shortly!
Wow. I’m all over the place today. I couldn’t help it. Those cupcakes were out of this world. But, I digress.
Back to the Chicken- I used the recipe from the kitchen meets girl blog-she has some lip smackin’ good food by the way. Here’s the link for the original recipe: honey-lime chicken skewers Or you can keep reading and find the printable version below.
I only used 1 tsp of the sriracha, but doubled the rest of the recipe since I was making double the chicken called for. I held off on it because I thought it was going to be too spicy for my family. Which, wasn’t a good idea because I couldn’t taste the fiery sriracha at all! Therefore, add the 2 tsps to the original recipe if you are looking for some heat! I know I will be next time!
You know what else would be fire-licious? Mixing 3 parts soy sauce to 1 part sriracha (or more depending on how much of a fire-breathing dragon you want to be) and basting it on the cooked chicken before serving. OH MY!
I marinated the chunked chicken in a gallon freezer ziploc bag for several hours in the fridge.
Then I allowed my grillmaster to take over. He’s pretty dang cute. How could I not let him take all the credit? 😉
Juicy, flavorful, bite-sized chicken was ready in minutes. I’d say that this dinner did not disappoint for the first grill of the season. Taste buds sizzled and bellies were satisfied. And, my neighbors were very happy to have carted their grill over with them….I think.
- 6 tablespoons soy sauce
- 4 tablespoons honey
- 1 tablespoon vegetable oil
- juice of two limes
- 6 garlic cloves, minced
- 1-2 teaspoon Siracha
- red pepper flakes, to taste
- 4 tablespoon cilantro, chopped
- 3 pounds skinless, boneless chicken breasts
- Cut chicken into chunks. Whisk all other in ingredients in large bowl.
- Add chicken to large ziploc bag, pour marinade over chicken. Seal bag and marinate in fridge for at least 1 hour.
- Strain chicken and add chicken to skewers. Grill until juices no longer run pink, approx at 325 degrees F for about 15-20 minutes.
- Eat right off the skewer or serve with rice, beans, grilled veggies.
- Baste with a little soy sauce and sriracha mixture to add some heat.