This time last year there were loads of Northern Hemisphere recipes popping up in my inbox and on pinterest for marinated grilled meat. Everyone was getting ready for the barbeque season. While down here in Canberra it was getting colder by the minute and there was no way I wanted to barbeque. But all the recipes looked so tempting.
I blogged about this phenomenon then and one recipe I particularly wanted to try – this sambal chicken from Flying on Jess Fuel. I did some twisting to the recipe and made this chilli jam chicken which I just love. This was a baked version of the sambal chicken Jess made.
Inspired by this success, when this recipe for Honey Sriracha Lime Chicken appeared I thought it was worth trying to do a twist again. I must admit this one was a little tricker to get right. I tried baking the chicken but unlike the chilli jam chicken, the chicken came out a bit dry. I initially thought that maybe the chilli jam chicken had more liquid to cook in but I don’t think it does.
Anyway I ended up making this one the stove and it is just delicious. The hero of the dish is definitely the lime which prevents the honey and sriracha from becoming too overpowering. The original recipe called for the marinade not used to be thrown out and given how delicious it is, that is such a shame. I do wonder if you could microwave it and have it as sauce to pour over some rice or chicken if you did go the grilling option. Any food safety experts out there who know if this would be a bad idea given raw chicken had been marinating in it? Or would the microwave kill any germs. Sorry, probably not something you really want to think about.
Luckily with cooking it on the stovetop, nothing is wasted and you have lots of sauce to be soaked up with rice or whatever else takes your fancy.
The chicken does need marinating overnight – I like doing this on a Sunday so that come Monday night when I tired and grumpy from having to go to work (rather than mess around with recipes) I have something super quick and easy to make.
And the marinade itself only takes 5 minutes. So 5 minutes prep on Sunday then 10 minutes to cook on Monday. Just perfect. And only 309 calories without sides.
- 1tbs of honey
- 1tbs of soy sauce
- 1 tsp of olive oil
- zest and juice from one lime
- 1 tsp of minced garlic (equal to one clove)
- 1/2 tbs of sriracha sauce
- 1/4 tsp of salt
- 130g of chicken breast, cut into 1 inch cubes
- olive oil spray
- 1/2 tbs of coriander (cilantro) shredded for garnish
- Pop all the ingredients except the chicken breast , olive oil spray and coriander into a bowl and mix well.
- Add in the chicken, cover and marinate in the fridge overnight.
- Spray the skillet with the olive oil spray and heat up a skillet on a medium to medium to high heat.
- Add the chicken and marinade and cook for about 8 minutes. The main thing is to make sure the chicken is cooked all the way through.
- Garnish with coriander (cilantro)