Skinny Grilled Sriracha Chicken With Garlic Cilantro Rice Recipes

SKINNY GRILLED SRIRACHA CHICKEN WITH GARLIC CILANTRO RICE

Skinny Grilled Sriracha Chicken with Garlic Cilantro Rice image

This healthy simple dinner on a stick comes together with just a few ingredients.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

8 (8-inch) bamboo skewers
1 teaspoon vegetable oil
1 tablespoon Sriracha sauce
1 tablespoon gluten-free reduced-sodium soy sauce
1 teaspoon grated gingerroot
1 lb boneless skinless chicken breasts, cut into 32 pieces (about 1 1/2 inches each)
Grilling spray
1 cup uncooked jasmine rice
1 3/4 cups water
4 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
Lime wedges, if desired

Steps:

Soak skewers in water 15 minutes.
In medium bowl, mix oil, Sriracha sauce, soy sauce and gingerroot. Add chicken pieces; toss to coat. On each skewer, thread 4 pieces of chicken; cover and refrigerate until ready to grill.
In 2-quart saucepan, heat rice, 1 3/4 cups water, the garlic and salt to boiling over high heat. Stir; cover and reduce heat to low. Cook 20 minutes. Remove from heat; cover and let stand 5 minutes. Fluff with fork; stir in cilantro. Cover to keep warm.
Meanwhile, spray grill with grilling spray. Heat gas or charcoal grill. Place chicken skewers on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally to cook on all sides, until chicken is no longer pink in center.
Serve skewers over rice with lime wedges.

Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 0 g, TransFat 0 g

GARLIC CILANTRO LIME RICE

Garlic Cilantro Lime Rice image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 tablespoon canola oil
3 cloves garlic, minced
1 large onion, chopped
2 cups long-grain rice
1 teaspoon kosher salt
3 to 4 cups low-sodium chicken broth
Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
Chopped fresh cilantro, for garnish

Steps:

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

HONEY SRIRACHA CHICKEN

Honey Sriracha Chicken image

This simple marinate-and-cook Honey Sriracha Chicken dinner is destined to become a year-round favorite. It's juicy, savory, sweet, spicy, tangy and bursting with layers of flavor that will have everyone coming back for more. Best of all, it's SO EASY with a tantalizing marinade that does all the work! Simply marinate the chicken and then cook it on the grill, stove or in the oven (all instructions included). The marinade is made with simple pantry friendly ingredients I can pretty much guarantee you have stocked: olive oil, honey, sriracha, soy sauce, Dijon, garlic and seasonings. You can customize the heat of the Honey Sriracha Chicken by using more or less sriracha so everyone wins. This Honey Sriracha Chicken recipe is excellent for meal prep, make ahead lunch/dinners, entertaining and leftovers - you will love having this chicken on hand!

Provided by Jen

Categories Main Course

Time 30m

Number Of Ingredients 11

Ingredients

2 pounds boneless skinless chicken thighs ( trimmed pounded to an even thickness)
1/2 cup honey
1/4 cup lime juice
1/4 cup extra virgin olive oil
2-3 tablespoons sriracha
2 tablespoons low sodium soy sauce
1 tablespoon Dijon mustard
4-6 cloves garlic, minced (or 1 TBS garlic powder)
2 tsp EACH smoked paprika, onion powder
1 tsp EACH ground ginger, ground coriander
1/2 teaspoon salt

Steps:

Whisk the marinade ingredients together in a large bowl or freezer bag. Remove 1/4 cup (to use later to baste chicken). Add chicken to marinade, turn to coat, cover and marinate in the refrigerator 4-8 hours.
When ready to cook, let chicken sit at room temperature for 15-30 minutes.

SKINNY GRILLED SRIRACHA CHICKEN WITH GARLIC CILANTRO RICE

Skinny Grilled Sriracha Chicken with Garlic Cilantro Rice image

This healthy simple dinner on a stick comes together with just a few ingredients.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

8 (8-inch) bamboo skewers
1 teaspoon vegetable oil
1 tablespoon Sriracha sauce
1 tablespoon gluten-free reduced-sodium soy sauce
1 teaspoon grated gingerroot
1 lb boneless skinless chicken breasts, cut into 32 pieces (about 1 1/2 inches each)
Grilling spray
1 cup uncooked jasmine rice
1 3/4 cups water
4 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
Lime wedges, if desired

Steps:

Soak skewers in water 15 minutes.
In medium bowl, mix oil, Sriracha sauce, soy sauce and gingerroot. Add chicken pieces; toss to coat. On each skewer, thread 4 pieces of chicken; cover and refrigerate until ready to grill.
In 2-quart saucepan, heat rice, 1 3/4 cups water, the garlic and salt to boiling over high heat. Stir; cover and reduce heat to low. Cook 20 minutes. Remove from heat; cover and let stand 5 minutes. Fluff with fork; stir in cilantro. Cover to keep warm.
Meanwhile, spray grill with grilling spray. Heat gas or charcoal grill. Place chicken skewers on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally to cook on all sides, until chicken is no longer pink in center.
Serve skewers over rice with lime wedges.

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