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Skinny Grilled Sriracha Chicken with Garlic Cilantro Rice
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Prep Time:
45 minutes
Total Time:
55 minutes
Delicious and nutritious skewered dinner with minimal ingredients.
Ingredients:
  • 8 (8-inch) bamboo skewers
  • 1 teaspoon vegetable oil
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon gluten-free reduced-sodium soy sauce
  • 1 teaspoon grated gingerroot
  • 1 lb boneless skinless chicken breasts, cut into 32 pieces (about 1 1/2 inches each)
  • Grilling spray
  • 1 cup uncooked jasmine rice
  • 1 3/4 cups water
  • 4 cloves garlic, finely chopped
  • 1/4 teaspoon salt
  • 1/2 cup chopped fresh cilantro
  • Lime wedges, if desired
Instructions:
  • Place the skewers in a bowl of water and let them soak for 15 minutes.
  • Combine oil, Sriracha sauce, soy sauce, and gingerroot in a medium bowl. Toss chicken pieces in the mixture until coated. Thread 4 chicken pieces onto each skewer, cover, and refrigerate until ready to grill.
  • In a 2-quart saucepan, bring rice, 1 3/4 cups water, garlic, and salt to a boil over high heat. Once boiling, stir, cover, and simmer on low heat for 20 minutes. Remove from heat, let it sit covered for 5 minutes, fluff with a fork, then stir in cilantro. Keep covered to stay warm.
  • Prepare the grill by spraying it with grilling spray. Heat your gas or charcoal grill. Grill the chicken skewers over medium heat. Cover and cook for 8 to 10 minutes, turning occasionally until the chicken is cooked through and no longer pink in the center.
  • Present the skewers on a bed of flavorful rice and garnish with fresh lime wedges.

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