It's grilling season, and everyone should have a no-fail marinade to rely on to carry them through the summer. It should be something simple and versatile, easy to whip up within minutes with just a handful of ingredients, and flexible enough that you can use it on all your favorite grillables, including meat, fish and vegetables.
The key ingredient in this essential marinade is Sriracha sauce, a Thai chili sauce with a touch of garlic and sugar that balances its fiery heat. I made this marinade recently when I grilled up a mess o' shrimp, and they disappeared before you could say, "Pass the Sriracha."
All that I could think about was how good this marinade tasted -- spicy, sweet and sharp without being overpowering. So, the next day I made another batch and used it to flavor these chicken skewers for a simple grilled dinner. It did not disappoint.
It's clear that this marinade is now a keeper, guaranteed to enhance whatever it coats, adding flavor while letting the protein or vegetable shine through. Go ahead and give it a try on your favorite meats, like chicken, steak or pork, or firm-fleshed fish, like swordfish, halibut and salmon. It's also a great basting sauce for grill-friendly veggies, like portobello mushrooms, zucchini and asparagus.
Just like a good friend, this marinade won't let you down.
Grilled Chicken Skewers With Sriracha-Lime Marinade
Prep time: 20 minutes
Marinating time: 4 to 6 hours
Grilling time: 8 to 10 minutes
Yield: makes 4 servings (makes about 3/4 cup marinade)
For the marinade:
1/4 cup lime juice
2 large garlic cloves, minced
2 tablespoons Sriracha
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons light brown sugar
2 tablespoons olive oil
1/2 teaspoon ground cumin
For the chicken:
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 medium red bell peppers, stemmed and seeded, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
Sea salt and freshly ground black pepper to taste
Special equipment: Bamboo skewers, presoaked in water for 30 minutes
Whisk the marinade ingredients together in a large bowl. Add the chicken and toss to thoroughly coat. Cover and refrigerate for 4 to 6 hours. Remove the chicken from the refrigerator 30 minutes before grilling.
Thread the chicken pieces on skewers, alternating with the pepper and onion pieces. Brush the vegetables with some of the excess marinade and season the skewers with salt and pepper.
Prepare the grill for direct cooking over medium heat. Grill the skewers over direct medium heat, with the lid closed, until well-marked and thoroughly cooked through, 8 to 10 minutes, turning as needed. Serve warm.
CAPTIONS AND CREDITS
Caption 01: Photo by Lynda Balslev for TasteFood.