Ingredients:
Original recipe yields 10 servings
- 8 cloves garlic, peeled and crushed
- ½ cup soy sauce
- ½ cup white sugar
- ¼ cup red wine vinegar
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 teaspoons Sriracha sauce
- ½ teaspoon coarse ground black pepper
- 5 skinless, boneless chicken breasts, cut into 3/4-inch strips
- 8 green onions, diced
- 2 tablespoons toasted sesame seeds
- 10 wooden skewers
Instructions:
Step 1: Place garlic, soy sauce, sugar, red wine vinegar, tahini, lemon juice, Sriracha sauce, and pepper in a food processor. Blend well until smooth.
Step 2: Pour the marinade into a zip-top bag; add chicken, green onions, and toasted sesame seeds. Marinate in the refrigerator for at least 3 hours to overnight.
Step 3: Meanwhile, place wooden skewers in a container filled with water and soak at least 2 hours.
Step 4: Preheat an outdoor grill for medium heat and lightly oil the grate. Thread chicken onto skewers.
Step 5: Grill chicken skewers until chicken is no longer pink in the center and juices run clear, about 3 minutes per side.
No comments:
Post a Comment