not bake Easy and delicious key lime pie! Lemon extract can be used as a vanilla extract alternative.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ⅓ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha sauce
- 1 clove garlic, minced
- 1 teaspoon ginger puree
- 2 pounds skinless, boneless chicken thighs
- 1 medium yellow squash, sliced
- 1 medium red onion, cut into chunks
- 1 green bell pepper, cut into chunks
- 8 ounces whole button mushrooms
- 1 tablespoon chopped fresh cilantro for garnish
Instructions
- Whisk soy sauce, honey, sesame oil, Sriracha, garlic, and ginger puree together in a large bowl. Add chicken, cover, and refrigerate at least 4 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Thread marinated chicken thighs onto metal skewers and place on a platter, reserving marinade. Add squash, red onion, bell pepper, and mushrooms to the bowl with the marinade and stir until evenly coated.
- Thread yellow squash, red onion, bell pepper, and mushrooms onto skewers and place on the platter with the skewered chicken.
- Grill chicken and vegetable skewers for 20 minutes, turning after 10 minutes. Transfer skewers to a clean serving platter. Garnish with chopped cilantro.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 5 g |
| Sodium | 984 mg |
| Sugars | 8 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty. Chicken was extremely tender and flavourful. Easy to put together and also freeze, ready for a camping trip.