I wanted to write an ode to Sriracha. A ridiculously long post listing all the reasons why I love the hot rooster sauce.
In my mind, it started with a list of foods that taste better when slathered with a generous amount of Sriracha (all foods except for a couple of desserts, duh!). It ended with a poem in which I would confess my undying devotion for the hot sauce; even in those instances in which I accidentally applied too much Sriracha and simply powered through the pain and the tears.
Because that hot stuff in a squeeze bottle is not only delicious, it’s pure magic.
Then somebody (yeah, you!) talked me out of it because “Sriracha contains stuff you don’t recognize, like potassium sorbate, sodium bisulfite, and xantham gum. You can’t possibly talk about that junk on your health blog!” A couple of chemical preservatives and the fun is over. Bummer.
So what to do? Well, I found on the internet a couple of recipes for D.I.Y. Sriracha. One requires a week of fermentation and daily stirring. Another one looks much easier, and it’s 100% paleo approved. Score!
I haven’t tried neither of those, but just knowing that I could make a 100% healthy Sriracha at home makes me feel better when I squeeze the heck out of the rooster bottle.
So I’m still in the mood to celebrate Sriracha, and I thought to be a brilliant idea to give you guys a recipe involving the magic hot sauce (either store bought or homemade).
So here it is, a delicious Key West Spicy Chicken.
Key West chicken is a recipe from the Florida Keys which is probably one of the best marinade for chicken E-V-A!. Plus, it only takes 30 minutes from prep till you can grill. It's a great blend of flavors with honey, soy sauce, garlic and lime juice.
I just added Sriracha and ginger to the marinade and took it to the next level. From great to awesome. And you can whip this up in a heartbeat.
Key West Spicy Chicken Print this recipe!
Adapted from GroceryBudget101 and OnceUponAChef
Serves 6 generous portions
3 tablespoons soy sauce (or coconut aminos)
2 tablespoons raw organic honey
1 tablespoon olive oil
zest of one lime
juice of one lime
3 garlic cloves, peeled
1-inch piece fresh ginger, peeled and roughly chopped
2 tablespoons Sriracha sauce (store bought or homemade)
1 teaspoon fine grain sea salt
2 lbs / 900 gr free-range organic chicken breasts, cut into 1½-inch chunks
Handful fresh cilantro, chopped
In a blender, combine soy sauce, honey, olive oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth.
In a shallow sealable container or in a large Ziploc bag, combine chicken chunks and marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor).
Remove the chicken from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes.
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).
Grill the chicken kebabs, until golden brown and cooked through, about 6 to 8 minutes turning regularly, until juices run clear.
Transfer kebabs to a platter and top with chopped cilantro.
One serving yields about 300 calories, 9 grams of fat, 8.5 grams of carbs and 48.5 grams of protein.