Sriracha Lime Chicken Marinade
A spicy, tangy Sriracha and lime marinade for boneless skinless chicken tenders; half the sauce is reserved as a dipping sauce (remove large garlic pieces before serving).
Servings: 8 servings
Ingredients
Ingredients
- 2 lbsBoneless Skinless Chicken Tenders
- Salt and pepper to taste
- 1/2 CupSour Cream
- 1/2 CupMayonnaise
- 2 teaspoonsalt
- 1 teaspoonpepper
- 1 teaspoonsmoked paprika
- 2 TbsSriracha sauce
- 2 limes - juice and zest
- 6 garlic cloves - smashed
Instructions
Instructions
- Pat the chicken tenders dry and cut into about 1-inch cubes. Season lightly with salt and pepper to taste and set aside.
- Zest the 2 limes, then juice them. In a medium bowl combine ½ cup sour cream, ½ cup mayonnaise, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon smoked paprika, 2 tablespoons Sriracha sauce, the lime zest and juice, and the 6 smashed garlic cloves. Stir until evenly combined.
- Spoon or pour half of the sauce into a separate bowl, cover, and refrigerate. (This reserved half will be used as a dip — remove large pieces of smashed garlic from it before serving.)
- Place the chicken pieces and the remaining half of the sauce into a gallon-sized resealable plastic bag. Seal the bag and press/“smoosh” it so all chicken pieces are evenly coated in the sauce.
- Refrigerate the sealed bag and marinate the chicken for at least 1 hour, or up to overnight.
- When ready to cook, thread 3–4 chicken pieces per skewer with the pieces touching but not packed tightly. Adjust number per skewer if using longer metal skewers.
- Preheat a grill to medium heat (about 350°F). Grill the skewers 3–4 minutes per side, turning once, until the chicken is cooked through (internal temperature 165°F) and no longer pink.
- Remove the skewers from the grill and let the chicken rest for a few minutes. Serve hot and offer the reserved, refrigerated sauce (without large garlic pieces) as a dip.
Equipment
- Mixing Bowl
- Measuring Spoons
- gallon-sized resealable plastic bag
- Grill
- Skewers
- Zester
Notes
Oil the grill grates with some vegetable oil before you place this on the grill - otherwise, the chicken will stick and you will have a mess!
Oil the grill grates with some vegetable oil before you place this on the grill - otherwise, the chicken will stick and you will have a mess!
Don’t be one of those people who flip their meat every two or 5 seconds. Let the meat do what it do on the grill. That little bit of charcoal flavor is what enhances this meal. Place the skewer on the grill and leave it there for 3-4 whole minutes. Then flip it once. Don’t be flipping and flopping your meat!
Don’t be one of those people who flip their meat every two or 5 seconds. Let the meat do what it do on the grill. That little bit of charcoal flavor is what enhances this meal. Place the skewer on the grill and leave it there for 3-4 whole minutes. Then flip it once. Don’t be flipping and flopping your meat!
Don’t try to grab these skewers with your fingers. Just place them on the grill and use some tongs to flip them. I don’t want any burned fingers out there.
Don’t try to grab these skewers with your fingers. Just place them on the grill and use some tongs to flip them. I don’t want any burned fingers out there.
No point in basting this chicken like a BBQ sauce - just cook it - then you can dip it later if you want.
No point in basting this chicken like a BBQ sauce - just cook it - then you can dip it later if you want.
If you really enjoy grilled chicken - you might enjoy thisJerk ChickenI did. Oh man, it is good! In fact, I’m thinking about a pressure cooker recipe that is similar right now. I’ll be getting back to you on that!
If you really enjoy grilled chicken - you might enjoy thisJerk ChickenI did. Oh man, it is good! In fact, I’m thinking about a pressure cooker recipe that is similar right now. I’ll be getting back to you on that!
Oil the grill grates with some vegetable oil before you place this on the grill - otherwise, the chicken will stick and you will have a mess!
Don’t be one of those people who flip their meat every two or 5 seconds. Let the meat do what it do on the grill. That little bit of charcoal flavor is what enhances this meal. Place the skewer on the grill and leave it there for 3-4 whole minutes. Then flip it once. Don’t be flipping and flopping your meat!
Don’t be one of those people who flip their meat every two or 5 seconds. Let the meat do what it do on the grill. That little bit of charcoal flavor is what enhances this meal. Place the skewer on the grill and leave it there for 3-4 whole minutes. Then flip it once. Don’t be flipping and flopping your meat!
Don’t try to grab these skewers with your fingers. Just place them on the grill and use some tongs to flip them. I don’t want any burned fingers out there.
Don’t try to grab these skewers with your fingers. Just place them on the grill and use some tongs to flip them. I don’t want any burned fingers out there.
No point in basting this chicken like a BBQ sauce - just cook it - then you can dip it later if you want.
No point in basting this chicken like a BBQ sauce - just cook it - then you can dip it later if you want.
If you really enjoy grilled chicken - you might enjoy thisJerk ChickenI did. Oh man, it is good! In fact, I’m thinking about a pressure cooker recipe that is similar right now. I’ll be getting back to you on that!
If you really enjoy grilled chicken - you might enjoy thisJerk ChickenI did. Oh man, it is good! In fact, I’m thinking about a pressure cooker recipe that is similar right now. I’ll be getting back to you on that!