Don’t think that you can grill up something quick and tasty after throwing the bums out and electing new ones to take their place? Yes you can!
Boneless/skinless chicken thighs have largely replaced breasts as my “go-to” white meat. They pack a lot more flavor and can take a lot more heat without drying out. If you start marinating the chicken and chop the veggies the night before, these kabobs come together in just a few minutes. It’s a great way to make a tasty, simple weeknight dinner on the grill.
2 pounds boneless, skinless chicken thighs
3 cups vegetables, chopped into 1 1/2 chunks (I went with 3 bell peppers)
1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons Sriracha Chili Sauce (homemade this time)
6-8 skewers (if you’re using wooden ones, soak them in water for at least an hour before grilling with them)
Combine the soy, sugar, vinegar, oil, and sriracha in a small bowl. Stir until the sugar dissolves.
Put the chicken in a zip-top bag and cover with half of the teriyaki marinade. Reserve the other half for the veggies. Toss to coat. Squeeze the air out of the bag, seal it, and put it in the fridge to marinate for at least 4 hours, overnight is better.
Put the veggies in a container with a lid and cover with the reserved marinade. Give them a shake to coat. Let them marinate while you get the grill ready.
Set your grill up for a direct cook over high (450°F) heat.
Remove the chicken and veggies from their respective marinades and thread onto skewers. I grill the veggies separately because they tend to be done long before the chicken is. Grill the veggies about 5 minutes per side. Grill chicken about 10 minutes per side. In both cases you’re looking for some crispy bits on the outside without overcooking the food.
I served the these over brown rice and topped everything with a drizzle of sesame oil.
Hot, tasty, fast, and easy! Now those are some serious American values. Also, it’s hard to get any more fiscally responsible (chicken thighs are cheap and tasty) or more diverse (the Rooster Sauce sriracha that we all know and love was created by a Chinese immigrant living in southern California who was inspired by Thai cooking).
BTW – my homemade version of sriracha has mellowed nicely and added some heat and a lot of complexity to the marinade. I’ll definitely try another batch when this runs out.