Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Mikes Garlic Sriracha Chicken Scewer one of my favorites recipe For mine, I will make it a little bit tasty. This will be really deliciou

The Ingredients need to make Mikes Garlic Sriracha Chicken Scewers:

1. Prepare of Meat
2. Prepare 4 1/2 lb of Boneless Chicken Breasts [fat trimmed - cut into 1x1 cubes]
3. Prepare of Brine
4. You need 4 cup of Water
5. Prepare 4 cup of Ice
6. Prepare 1/2 cup of Ionized Table Salt
7. Prepare 1/3 cup of Granulated Sugar
8. You need 2 tbsp of Garlic Powder
9. Prepare 2 tbsp of Onion Powder
10. Prepare 1 gallon of Ziplock Bag Or Large Bowl [to hold chicken for brining]
11. You need of Garlic Sriracha Sauce
12. It’s 1 cup of Sriracha Chili Sauce
13. You need 1/3 cup of Pureed Squeezable Garlic
14. Prepare 1 tbsp of Each Red Pepper Flakes - Onion Powder - Dried Onions Flakes - Dried Cilantro - Dried Parsley - Worshestershire Sauce - Paprika - Italian Seasoning
15. It’s 1 tsp of Each Black Pepper Ground Cumin
16. It’s 4 of Drops Liquid Smoke
17. Prepare 2 tbsp of Olive Oil [added last]
18. Prepare 1 gallon of Ziplock Bag [for garlic sriracha marinade]
19. Prepare of Vegetables Garnishments
20. Prepare 2 large of Extra Large Vidalia Onions [1x1 chop]
21. It’s 2 of Red Green Bell Peppers [optional] [1x1 chop]
22. Prepare 1 of Purple Onion [optional] [1x1 chop]
23. You need 1 1/2 cup of Fresh Chopped Chives [for garnish]
24. It’s 1 of Bottle Sriracha [for serving]
25. It’s 1 tub of Sour Cream [for serving]
26. You need of Bread
27. You need 1 packages of 6 Round - Flour Tortillas
28. Prepare 1 pinch of Each Per Tortilla Ground Cumin - Garlic Powder - Onion Powder Black Pepper
29. It’s 1 can of Olive Oil Spray Pam

Step to make Mikes Garlic Sriracha Chicken Scewers:

1. De-thaw and rinse chicken keeping it separate from other foods or vegetable Cut chicken breasts into 1X1 cube
2. Authors Note If youve 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 thats 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 wont take long and shouldnt 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 Seal bag or cover bowl and place in fridge for 2 1/2 to 4 hour
6. Authors Note If youre waiting to chop your chicken breasts into 1x1 cubes until AFTER your brine, brine whole chicken breasts for 6 to 8 hour
7. Chop your onions [or additional veggies] in 1x1 square These veggie squares will seat snugly in between each chicken cube on your scewer They will promote even cooking as well as flavoring moisture. Use 2 pieces of onion each in between your chicken cube
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 la
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 scewer
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. Youll 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 tortilla
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 chive Also, offer a bottle of Sriracha separately for those who want additional heat.
20. If you dont 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!

So that’s going to wrap it up with this special food Mikes Garlic Sriracha Chicken Scewer Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!