Honey-Sriracha Chicken Skewers from The Family Table

Today’s recipe from The Family Table has us thinking about warm weather and barbecue season! These Honey-Sriracha Chicken Skewers are perfectly seasoned, with some spice balanced out with blue cheese. We can’t wait to fire up the grill!

Before Jazz Smollett-WarwellJake SmollettJurnee Smollett-Bell, and Jussie Smollett conquered Hollywood, they spent their childhood crisscrossing the United States. Moving coast to coast thirteen times, they car-tripped to small towns and big cities across America. But no matter where they lived, two things remained constant: their incredible family feasts and the long, wooden kitchen table where they shared food and lived their lives. Each time they arrived in a new home, their mother would transform planks of hard wood into a smooth, varnished butcher block table in a beloved ritual that took three days. That hand-crafted table would become the heart of the Smollett clan, where the most important and cherished events and accomplishments, no matter how large or small, were honored, and where holidays were celebrated.

In The Family Table, the Smolletts invite us all to take a seat at their table and enjoy the good times and good food that help families thrive. The Family Table includes more than 130 delicious, comforting recipes that pay tribute to their past and present.

Pre-order your copy of The Family Table from your favorite retailer before it goes on sale April 24.

Honey-Sriracha Chicken Skewers

Jake: These chicken skewers are my take on buffalo wings. Instead of wings, I use thighs, and instead of buffalo sauce, I use sriracha topped with blue cheese crumbles to give it that extra salty, cheesy kick. These skewers are super quick and easy to throw on the grill. And because they’re made with dark meat, they’re extremely tender and flavorful. Pair with Cajun Fries.

Makes 6 servings

  • 3 tablespoons rice vinegar
  • 2 tablespoons sriracha
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 4 boneless, skinless chicken thighs
  • 1/2 teaspoon paprika
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1/4 cup crumbled blue cheese
  • Handful of fresh flat-leaf parsley, chopped

Special equipment: skewers (if wooden, soak for 20 minutes before grilling)

CLEAN and oil the grill grates (I like to use the end of a cut onion dipped in olive oil to oil my grates) and preheat the grill to high.

IN a liquid measuring cup or small bowl, whisk together the vinegar, sriracha, honey, and mustard until smooth. Set aside.

CUT the chicken thighs into small square pieces, 6 to 8 pieces per thigh. Put the chicken in a large bowl and season it with the paprika, granulated garlic, granulated onion, and salt. Add the oil and mix to coat the chicken. Divide the chicken among the skewers.

GRILL the skewers until thoroughly cooked and slightly charred, 5 to 7 minutes on each side, lightly brushing the sauce over the skewers as they cook.

PLATE the skewers and top with blue cheese and parsley.

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