Sriracha-and-lime-marinated chicken skewers
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4-6
Skip to ingredients
Ingredients
- 4 tbsp greek yogurt
- 5 sprigs thyme, leaves picked and finely chopped
- 2 limes, zested, 1 juiced
- 2-3 tbsp sriracha, (depending on how hot you like it)
- ½ a small bunch coriander, leaves and stalks finely chopped
- 2 tbsp olive oil
- ground to make 1 tsp black peppercorns
- 650g (or chicken breasts cut into 1cm-thick strips) chicken mini fillets
Method
- STEP 1
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 3-4 hours but preferably overnight.
- STEP 2
Soak 20 wooden skewers in cold water for 30 minutes or use metal skewers.
- STEP 3
Heat a large griddle pan over a medium-high heat or cook over indirect heat on a BBQ. Skewer each mini chicken fillet with 2 skewers and cook, in batches, for 3-4 minutes on each side until nicely browned.
