Ingredients common to the Asian kitchen, including soy sauce, garlic, ginger and chili sauce, offer a quick, easy and super satisfying way to put a new spin on grilled chicken.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 10 min |
| Inactive: | 1 hr 30 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup tightly packed cilantro leaves
- 1/4 cup vegetable oil
- 1 tablespoon Asian hot chili sauce, such as Sriracha
- 1 tablespoon light brown sugar
- 2 teaspoons soy sauce
- 1 to 2 cloves garlic
- One 2-inch chunk fresh ginger, peeled and roughly chopped
- 1 small onion, roughly chopped
- Kosher salt
- 1 pound boneless, skinless chicken thighs, cut into twelve 3 1/2 to 4-inch strips
- 1/2 cup prepared dipping sauce, such as cilantro chutney, sweet chili sauce or ponzu sauce
Instructions
- Combine the cilantro, oil, chili sauce, sugar, soy sauce, garlic, ginger, onions and 1/2 teaspoon salt in a mini food processor or blender and process until smooth.
- Drain the skewers and thread a piece of chicken onto each skewer. Place the skewers in a large nonreactive baking dish and rub with the marinade mixture. Cover and marinate in the refrigerator 1 to 2 hours.
- Preheat a grill or grill pan over medium-high heat. Remove the skewers from the baking dish and discard the marinade. Cook the chicken, turning once, until well charred and cooked through, 4 to 6 minutes per side. Serve with your favorite dipping sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 210 |
| Total Fat | 13 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 71 mg |
| Sodium | 539 mg |
| Serving Size | 1 of 6 servings |
| Calories | 210 |
| Total Fat | 13 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 71 mg |
| Sodium | 539 mg |
Reviews
So easy. The chicken was so so so good!
Super taste and easy! A crowd pleaser.
Absolutely loved made three changes – I subbed half the canola oil with toasted sesame oil, marinated overnight, and cooked as stir fry instead of grilled skewers.
Very yummy. I loved the combo of flavors and wouldn’t change a thing. I didn’t have any dipping sauce which I am sure would make these even better. Next time I make these I am going to make sure I have some sweet chili sauce in the house to dip these in.
I tried this to add something new to our weekly family barbeques. It was a hit. I didn’t have cilantro so I skipped that and I used powdered garlic, but I had fresh ginger and sweet Maui onion grated into the marinade and it was delicious! I also only put a few shakes of hot sauce in it so my kids and mom could eat it (they don’t like spicy. I tripled the recipe and just threw stuff in at will (no measuring and it was great. Be prepared to skewer these slimy things on the stick. It requires some effort to maneuver the strips on and off the skewer so that it cooks evenly and so it resembles the chicken sticks I am used to seeing in Asian restaurants. It was well worth it, though! I am also looking forward to using this marinade in all my future stir fry dishes! Chicken broccoli, chicken tofu, shrimp stir fry, etc.
Hi. I found this recipe to be perfect for a small version (12 each of a good recipe. I am very impressed with the marinade recipe. I must confess, I am less fond of dark meat – like Chicken Thighs. I am trying to use white meat – Chicken Breasts. I want to double or triple the wooden skewers (6″ long to work after I have pre-soaked them prior to threading them with the chicken strips. I need to place them in containers with sides upon them, covering them with plastic wrap to prevent any oxidation! This will be a very tasty dish for your family and/or guests. Be sure to have an excellent dipping sauce available. (Any of your favorites will work well. Do not complicate it by serving 2 – 3 sauces. It might encourage people to hesitate and use both dips – which can make a mess, and encourage people to take more skewers!
very good…no leftovers !
I love the simplicity of the recipe, i will add another star if it tasts as good, :
I made these a couple of months ago for a get together and they are now my go to appetizer.. Even my pickiest kids devour these and ask for them several times a week! I used a lot of shortcuts (minced garlic and ginger out of jars and skipped the cilantro and they were still fantastic. Also added extra sriacha. You can really play with the marinade and still get great results.. I think I will try with a little orange or pineapple juice next time.. Make plenty if you’re having a crowd – they will disappear quickly.
Very good , Moist for grilled chicken. Thighs are the best. Easy to make and serve hot or warm
nice mild flavor , not over powering, Humus and pita are a nice added touch for entertaining.
nice mild flavor , not over powering, Humus and pita are a nice added touch for entertaining.