Coconut Sriracha Chicken Skewers Recipe

Sriracha sauce is a well renowned and classic Thai sauce that can be used in a great range of ways in food and cooking. In Thailand, it’s commonly used as a dipping sauce for seafood and Thai omelettes. While in the west, it’s pretty much used like Mayonnaise. A very spicy mayonnaise that is (in fact, you can even get your hands on something called a sriracha sauce mayonnaise but that’s a story for another day). 

Anyone that is familiar with sriracha sauce will know that it’s typically loved for it’s hot and fiery characteristics and can come in a variety of flavour blends and spice levels. One of those flavour blends is coconut sriracha sauce. This variety of sriracha can be described as rich in flavour and milder in spice (in comparison to an original flavour sriracha sauce), which is perfect for anyone who loves to taste a good balance of flavour and heat. The good news is, that’s exactly what we love about this coconut sriracha chicken skewers recipe. Along with seasoning the chicken with coconut sriracha sauce (we particularly like this variety from Flying Goose), we included some extra ingredients to bring a fresher taste to the skewers.

Our recipe is versatile and great to cook on the grill, in the oven or better yet on a BBQ. We recommend soaking the skewers overnight if possible but sticking to the recipe instructions is perfectly okay and time efficient. If you’re using chicken thighs, you can expect a more tender and succulent skewer compared to chicken breast but both are just as delicious. You can also feel free to adjust the quantity of salt and/or lime juice to your preferred taste and be sure to watch our recipe video below:

Ingredients:

• 500g Chicken Breast or Thighs (Diced)
• ¼ Cup Flying Goose Coconut Sriracha 
• 1 Lime* (Zested + Juiced)
• 1 Tbsp Fresh Coriander* (Finely Chopped)
• 1 Tsp Salt
• ½ Tsp Ground Black Peppercorns 
• 2 Tbsp Vegetable Oil 

 (TIP: *Save an extra lime and chopped coriander leaves for garnishing)

Instructions:

1. In a bowl add the coconut sriracha, lime juice, lime zest, chopped coriander, salt and ground black pepper and mix. Follow by adding the diced chicken breast and marinade in the fridge for 2 hours. 
2. Next, soak some mini bamboo skewers for the duration that the chicken is marinating. 
3. Preheat your oven grill to 200°C for 15 minutes and in this time, remove the chicken from the fridge and allow it to come to room temperature.Then follow by threading the chicken pieces onto the skewers. 
4. Next, get your grill rack and lightly coat the wires with vegetable oil then begin placing the chicken skewers on top. Cook in the grill for about 20 minutes or until golden brown, lightly charred and cooked through. 
5. Once cooked, transfer the skewers onto a serving plate or platter and garnish with extra coriander leaves and lime wedges. Serve with some extra coconut sriracha chilli dipping sauce.