Hey everyone, welcome to my recipe site, If you're looking for new recipes to try this weekend, look no further! We provide you only the best Mike's Garlic Sriracha Chicken Scewers recipe here. We also have wide variety of recipes to try.

Mike's Garlic Sriracha Chicken Scewers
Mike's Garlic Sriracha Chicken Scewers

Before you jump to Mike's Garlic Sriracha Chicken Scewers recipe, you may want to read this short interesting healthy tips about Information on How to Improve Your Mood with Food.

Many of us have been trained to believe that comfort foods are not good and to be avoided. Often, if your comfort food is a high sugar food or another junk food, this is very true. Otherwise, comfort foods could be super nourishing and good for you. There are some foods that, when you eat them, can boost your mood. If you seem to be a little bit down and you’re needing an emotional pick me up, try several of these.

If you want to defeat depression, you should eat some cold water fish. Wild salmon, herring, mackerel, trout, and tuna are all rich in omega-3 fats and DHA. These are two substances that increase the quality and function of the gray matter in your brain. It’s true: consuming a tuna fish sandwich can really help you fight back depression.

Now you can see that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Go with these hints instead!

We hope you got insight from reading it, now let’s go back to mike's garlic sriracha chicken scewers recipe. You can have mike's garlic sriracha chicken scewers using 29 ingredients and 22 steps. Here is how you do it.

The ingredients needed to cook Mike's Garlic Sriracha Chicken Scewers:
  1. Get Meat
  2. You need Boneless Chicken Breasts [fat trimmed - cut into 1"x1" cubes]
  3. Use Brine
  4. You need Water
  5. Get Ice
  6. Provide Ionized Table Salt
  7. Provide Granulated Sugar
  8. You need Garlic Powder
  9. Take Onion Powder
  10. Get Ziplock Bag Or Large Bowl [to hold chicken for brining]
  11. Prepare Garlic Sriracha Sauce
  12. Use Sriracha Chili Sauce
  13. Use Pureed Squeezable Garlic
  14. Take Each: Red Pepper Flakes - Onion Powder - Dried Onions Flakes - Dried Cilantro - Dried Parsley - Worshestershire Sauce - Paprika - Italian Seasoning
  15. Provide Each: Black Pepper & Ground Cumin
  16. Get Drops Liquid Smoke
  17. Use Olive Oil [added last]
  18. Use Ziplock Bag [for garlic sriracha marinade]
  19. Take Vegetables & Garnishments
  20. You need Extra Large Vidalia Onions [1"x1" chop]
  21. Use Red & Green Bell Peppers [optional] [1"x1" chop]
  22. Provide Purple Onion [optional] [1"x1" chop]
  23. Prepare Fresh Chopped Chives [for garnish]
  24. Provide Bottle Sriracha [for serving]
  25. Prepare Sour Cream [for serving]
  26. Provide Bread
  27. Take 6" Round - Flour Tortillas
  28. Prepare Each Per Tortilla: Ground Cumin - Garlic Powder - Onion Powder & Black Pepper
  29. Take Olive Oil Spray Pam
Instructions to make Mike's Garlic Sriracha Chicken Scewers:
  1. De-thaw and rinse chicken keeping it separate from other foods or vegetables. Cut chicken breasts into 1"X1" cubes.
  2. Authors Note: If you've never brined chicken before, now is the time to start! Brining your chicken results in moist, plump and more flavorful chicken every time. The only fall back to brining is it makes it harder to achieve a char on your chicken if grilling. If that's a concern, after brining, dab chicken dry and allow to set uncovered in the fridge for about an hour, then grill.
  3. FOR THE BRINE: Mix all brine ingredients [except for the ice] and 2 cups water, and put on stove top to warm. This won't take long and shouldn't require much heat for them to dissolve.
  4. Allow your brine water to cool just a bit and add all ice and more cold water to it. Your brine water needs to be between 36° and 40° to be the most effective.
  5. Place your chicken breast cubes in your large Ziplock Bag or large bowl along with your seasoned brine water and ice. Make sure the chicken is fully submerged in brine water. Seal bag or cover bowl and place in fridge for 2 1/2 to 4 hours.
  6. Author's Note: If you're waiting to chop your chicken breasts into 1"x1" cubes until AFTER your brine, brine whole chicken breasts for 6 to 8 hours.
  7. Chop your onions [or additional veggies] in 1"x1" squares. These veggie squares will seat snugly in between each chicken cube on your scewers. They will promote even cooking as well as flavoring & moisture. Use 2 pieces of onion each in between your chicken cubes.
  8. After brining, drain chicken breast cubes and dab dry.
  9. Make Garlic Sriracha Sauce and mix in a large Ziplock bag.
  10. Place cubed chicken in Sriracha Sauce ZipIock Bag with seasonings and massage well. Add 2 tablespoons Olive Oil in the same bag and massage well again. Adding the oil before your marinade will seal your chicken and not allow the marinade to fully absorb so add it last.
  11. Place Sriracha bag in the fridge and chill for 2 hours if at all possible massaging and turning regularly.
  12. Feed chicken onto scewers one piece at a time followed by one veggie piece, and so on until scewer is fully loaded. Repeat process with the rest of your scewers.
  13. Once constructed, spray all scewers with a non-stick, high heat BBQ grilling spray [or Pam] At this point I usually sprinkle scewers with additional garlic and onion powder and a bit of Italian Seasoning.
  14. Place scewers on your cleaned hot grill at 450°+.
  15. Check on chicken scewers regularly and rotate intermittently making certain not to burn. Watch your onions closely as they are great warning indicators for potential burning. You'll want your chicken scewers slightly charred, not burnt. If you do want your chicken more spicy, brush your skewers with Sriracha just before pulling them off the grill.
  16. Have a clean plate ready for your grilled scewers once cooked. Do not place cooked scewers on the same plate you originally had your raw chicken seated upon. Pull chicken from grill once fully cooked. About 14 - 18 minutes at 450°.
  17. Once grilling is completed, spray each of your tortillas lightly with spray Pam on one side and sprinkle each of the spices listed in the bread section lightly on top of them. Lightly spray Pam once more to seal the spices on the tortillas.
  18. Place tortillas on the grill and watch them very closely. Once they begin to char or brown and bubble up, pull them off the grill.
  19. Serve chicken and onion skewers on warm tortillas with a dab of sour cream and a sprinkle of chives. Also, offer a bottle of Sriracha separately for those who want additional heat.
  20. If you don't have a grill or skewers, you can place all ingredients on a tinfoil lined cookie sheet and bake at 400° for 35 minutes or until fully baked. Turn intermittently.
  21. Using tongs, you can also make tortillas as directed and place on an open flame on your gas stove top until browned and edges are slightly crispy instead of grilling.
  22. Enjoy!

If you've never tried Sriracha, it's a fabulous chili-garlic sauce that can be used to flavor just about anything: soups, sauces, pastas, pizzas, hot. This simple Honey Sriracha Chicken Skewers recipe is a new favorite my family is crazy about right now. They love the Hawaiian blend of chicken, tangy The glaze for the Honey Sriracha Chicken Skewers starts by simmering pineapple juice, honey, sriracha, and garlic powder until it reduces by. By now, you're probably on to me and my word puzzles. · Admittedly, I've never actually ordered or eaten the Tuscan Garlic Chicken at Olive Garden but this knock-off recipe certainly made me think that if I could make. Thread the chicken on skewers and grill over high heat until thoroughly cooked and.

If you find this Mike's Garlic Sriracha Chicken Scewers recipe useful please share it to your friends or family, thank you and good luck.