Easy, Creamy, Tangy and Full of Flavor! Welcome to our Creamy Sriracha Lime Chicken Marinade that is great on skewers! Want a quick delicious dinner using a favorite cut of chicken? Yep? Here we go!
Sriracha Lime Chicken Marinade
These delicious skewers are easy and fast with our little Sriracha Lime Chicken Marinade! Just mix it all together, throw it in the fridge and BOOM! Ready to grill.
These are terrific for a week night meal, guests visiting on Saturday evening or a game day event!
It's become a family favorite around here kind of like our other favorite juicy chicken recipe.
Here's What You'll Need for these Chicken Skewers
- Chicken Tenders
- Marinade Ingredients
Here's How You Do It
- Mix the marinade ingredients together and pour into a zip lock bag.
- Add the tenders, cut into pieces.
- Refrigerate
- Skewer the pieces
- Cook on the grill or in the oven or on a grill pan!
It's really that simple!
Special Equipment
You really don't need any special equipment except the skewers (of course). Those are easy enough to find at the grocery. However, if you like to use something fancy, I have these metal ones and they are easy to clean and nice to have.
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Tips and Tricks for Sriracha Lime Chicken Marinade
- Oil the grill grates with some vegetable oil before you place this on the grill - otherwise, the chicken will stick and you will have a mess!
- Don’t be one of those people who flip their meat every two or 5 seconds. Let the meat do what it do on the grill. That little bit of charcoal flavor is what enhances this meal. Place the skewer on the grill and leave it there for 3-4 whole minutes. Then flip it once. Don’t be flipping and flopping your meat!
- Don’t try to grab these skewers with your fingers. Just place them on the grill and use some tongs to flip them. I don’t want any burned fingers out there.
- No point in basting this chicken like a BBQ sauce - just cook it - then you can dip it later if you want.
- If you really enjoy grilled chicken - you might enjoy this Jerk Chicken I did. Oh man, it is good! In fact, I’m thinking about a pressure cooker recipe that is similar right now. I’ll be getting back to you on that!
Frequently Asked Questions (FAQ's)
You can not freeze this marinade, it has mayo in it and that doesn't do well in the freezer. However, you can freeze the already cooked chicken. It does well for up to three months in the freezer.
If you keep it covered in the refrigerator, it will last 3-5 days.
Substitutions
Chicken Tenders - You can substitute any boneless, skinless cut of chicken you prefer! This marinade is also delicious on chicken wings!
Sriracha - Sriracha is the preferred hot sauce for this recipe, but if you can't find it or don't have it any basic hot sauce will work. Try Texas Pete or Cholulas.
Lime - You can use bottled lime juice rather than actual limes if you need to. 4 Tbs is the right amount.
Sour Cream - It's fine to substitute Plain Greek Yogurt.
Mayonnaise - If you make your own mayo, that will work. I wouldn't try to substitute any other mayo substitutes though.
Watch Sarah Make This Sriracha Lime Chicken Marinade
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Sriracha Lime Chicken Marinade
Ingredients
- 2 lbs Boneless Skinless Chicken Tenders
- Salt and pepper to taste
- ½ Cup Sour Cream
- ½ Cup Mayonnaise
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 2 Tbs Sriracha sauce
- 2 limes - juice and zest
- 6 garlic cloves - smashed
Instructions
- Cut the chicken into bite sized pieces - about 1 inch cube. Salt and pepper the boneless skinless chicken tenders and set aside. In a medium sized bowl mix the remaining ingredients together. Reserve half of the sauce in a bowl, cover and refrigerate.
- Place the chicken tender pieces in a gallon sized plastic resealable bag and cover with the other half of the sauce. Smoosh the bag around so that all of the chicken pieces are covered with the sauce and place in the refrigerator. Marinate in this way for at least an hour - but overnight is better.
- After marinating the chicken, place 3-4 pieces of chicken on a skewer with the edges touching but not jammed on there too tightly. (I use bamboo skewers). Adjust the amount if you use the longer metal skewers.
- Grill over medium heat (about 350 degrees) for 3-4 minutes per side until chicken is cooked through.
- Allow to rest when done grilling for a few minutes. Serve hot. Great with rice. Garnish with cilantro. Use the half of the marinade that you placed in a bowl in the fridge as a dip. Remove the large chunks of smashed garlic before using as a dip.
Notes
-
- Oil the grill grates with some vegetable oil before you place this on the grill - otherwise, the chicken will stick and you will have a mess!
-
- Don’t be one of those people who flip their meat every two or 5 seconds. Let the meat do what it do on the grill. That little bit of charcoal flavor is what enhances this meal. Place the skewer on the grill and leave it there for 3-4 whole minutes. Then flip it once. Don’t be flipping and flopping your meat!
-
- Don’t try to grab these skewers with your fingers. Just place them on the grill and use some tongs to flip them. I don’t want any burned fingers out there.
-
- No point in basting this chicken like a BBQ sauce - just cook it - then you can dip it later if you want.
-
- If you really enjoy grilled chicken - you might enjoy this Jerk Chicken I did. Oh man, it is good! In fact, I’m thinking about a pressure cooker recipe that is similar right now. I’ll be getting back to you on that!
Nutrition
This article originally appeared on the pages of Loaves and Dishes on July 29, 2016. It has been updated to include "heres how you do it" "here's what you'll need" "Substitutions" Video, "tips and tricks" and Faq's. The recipe card was updated and improved as well.
Nutrition Label for Sriracha Lime Chicken Marinade
From Jesus' sermon on the Mt. Such important words.
Matthew 6: 1-4
“Beware of practicing your righteousness before other people in order to be seen by them, for then you will have no reward from your Father who is in heaven.
Moxie says
Sriracha lime - holy cow - yes!
Marcia and Michael says
Marinated overnight and grilled for dinner. Admittedly, I was lazy, left the tenders whole, and did not skewer. That was a lesson learned because a skewer may have been easier to handle on the grill. Regardless, it was FANTASTIC! We served with a cold tabbouleh salad. Can't wait for my next food adventure with Loaves and Dishes! Love ya!
Wendi Spraker says
Awwww!!! That's great!!! So glad it worked for you!! I love those flavors together too. Tabbouleh salad sounds good now that I think about it and would probably be good with that peach salsa. 🙂 that's how my best bestie is - coming up with good ideas all the time. 🙂
Mary says
We love chicken, and we're always on the lookout for new recipes. This sounds like a winner! Love all the flavors going on with this recipe. Can't wait for your pressure cooker recipe! Pinned. Thanks for another great recipe. Have a fantastic weekend!
Wendi Spraker says
Hey hey Mary!! Good morning!! I hope you do try it!! Please let me know how it turns out. Thank you so much for leaving a comment - you know how I LOVE comments!! Have a great weekend , my friend.