You can adjust the Sriracha heat to your own taste in these low-carb, gluten-free, dairy-free, and South Beach Diet friendly Sriracha-Glazed Grilled Chicken Kabobs.
One thing I love about traveling is collecting cooking souvenirs that help me remember my trips when I use them at home. Usually when I visit a new place, I've done some research about the food, and on my recent trip to Turkey, I knew I wanted to find some of the blade-type skewers used to make the famous Turkish ground meat kebabs. I was thrilled when I found the beautiful skewers you see in this photo for Sriracha-Glazed Grilled Chicken Kabobs. I've already used the skewers twice, and I think there are a lot more kabobs in my future.
If you can't travel to Turkey, you can buy similar blade-type skewers in a lot of cooking stores (or at Amazon.com if you follow that link.) The flat, wider skewers are so much better than round kabob skewers because they keep the meat or vegetables from twirling around on the skewer when you turn the kabobs on the grill. And using this type of skewer (or double skewers) makes it easy to make ground-meat kabobs like the Kubideh I fell in love with at my favorite middle eastern restaurant in Salt Lake.
The blade-type skewers worked wonderfully well in these Sriracha-Glazed Grilled Chicken Kabobs. We made them pretty spicy, but if you're cooking for kids or adults who don't like a lot of heat, just cut down on the amount of Sriracha Rooster Sauce when you add it to the marinade to make the glaze. (Kara's son Cooper was only 11 when we first tested this recipe, and he liked it with the reduced amount of Sriracha.)
Trim chicken breasts and cut the chicken into same-size chunks. Mix marinade and put chicken pieces and HALF the marinade mixture into a plastic bag or plastic container and marinate in the fridge for 6-8 hours. (Save reserved marinade to make the glaze.)
When you're ready to cook, preheat the oiled grill, drain the chicken, and thread chicken on to skewers. Mix 1-2 T Sriracha Rooster Sauce into the marinade you reserved and use it to brush the chicken kabobs as they cook.
Turn kabobs about every 4 minutes, brushing with the Sriracha glaze each time you turn. Cook until chicken is nicely browned and firm (but not hard) to the touch.
(Makes 4-6 servings; recipe created by Kalyn and tested with Kara and Jake.)
4 large boneless, skinless chicken breasts
high smoke-point oil or non-stick spray for the grill
(I like avocado oil for the grill.)
1/4 cup peanut oil or avocado oil
1/4 cup soy sauce (use Tamari for gluten-free; I used low-sodium soy sauce)
1 T garlic puree or finely minced fresh garlic (pureed garlic from a jar is fine)
2 tsp. ground ginger from a jar or finely minced fresh ginger root
3 T lime juice (I used my fresh-frozen lime juice)
1-2 T Sriracha Rooster Sauce (to mix into reserved marinade for the glaze you brush on as you cook the chicken.)
Trim all fat and undesirable parts from chicken breasts and cut chicken into same-size chunks about 2 inches square. Mix the oil, soy sauce, garlic, ginger, and lime juice to make the marinade. Put chicken pieces and HALF the mixed marinade into a plastic bag or plastic container and marinate the chicken pieces 6-8 hours in the refrigerator, turning a few times if you're home.
When you're ready to cook, make sure the grill is clean and then spray grill with non-stick grill spray or brush with a high smoke-point oil like peanut oil or avocado oil. Heat grill to medium-high temperature (you can only hold your hand there for a few seconds.) Mix the 1-2 tablespoons of Sriracha Rooster Sauce into the reserved marinade to make the glaze.
Drain the chicken, discarding the marinade, and thread chicken pieces on to skewers (preferably blade-type skewers or double skewers.) If you sometimes have trouble with meat sticking to the grill, brush the grill again with a high-smoke point oil right before you lay the chicken kabobs on the grill. (Do this carefully; oil that drips down can flame up.)
Put chicken kabobs on the grill and brush generously with the Sriracha glaze. Turn kabobs about every 4 minutes and brush with glaze each time, cooking the kabobs until the chicken is nicely browned and firm (but not hard) to the touch. Actual cooking time will depend on the thickness of the chicken pieces and how hot your grill is, but estimated time is about 12-14 minutes. (Chicken needs to reach an internal cooking temperature of 165F/74C to be safe; use an instant-read meat thermometer if you have one.)
Serve chicken hot. Leftover chicken could be reheated and eaten over salad or inside lettuce wraps.
South Beach Diet / Low-Carb Diet Suggestions:
Everything in this recipe is a good ingredient choice for the South Beach Diet, and these Sriracha-Glazed Grilled Chicken Kabobs should be approved for most other Low-Carb diet plans. (I haven't tried adapting this recipe to be Paleo by replacing soy sauce with coconut aminos and not using peanut oil, but I think it would work well.)
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Low-Carb Kabobs You Might Like:
(Recipes from other blogs not always South Beach Diet or Low-Carb friendly; check ingredients.)
Steak and Mushroom Kabobs ~ Kalyn's Kitchen
Grilled Tuna Kebabs ~ Simply Recipes
Grilled Chicken Sanpete Kabobs ~ Kalyn's Kitchen
Lemon Shrimp Kabobs ~ Taste and Tell
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)