Tuesday, December 27, 2016

Thai Honey Chicken Skewers


1 lb chicken breast, cut into strips or use chx tenderloins
2 teaspoons Chinese 5-spice
¼ teaspoon cayenne pepper
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
1 tablespoon honey 
2 tablespoons olive oil
Juice of one lime
1 tablespoon sesame seeds
Chopped fresh cilantro & lime wedges for garnish

Sriracha Mayo

3 tablespoons mayo
3 tablespoons plain Greek yogurt
1 tablespoon Sriracha
1 teaspoon lemon/lime juice
Ground black pepper to taste

Flatten chicken a bit then toss with the five-spice, cayenne pepper, salt & pepper.

In a small bowl combine honey, olive oil and lime juice. Toss chicken with marinade and put in refrigerator for at least 15 minutes (marinate overnight for fullest flavor).

For Sriracha mayo, combine mayo, Greek yogurt, Sriracha, lime juice and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.

Heat a grill or a grill pan to medium-high and cook until nicely seared and cooked through, about 3-5 minutes per side, depending how thin the chicken. Transfer to a plate, scatter with sesame seeds & toss to coat. Serve with lime wedges, sprinkle with chopped fresh cilantro & Sriracha mayo on the side.