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Skinny Grilled Sriracha Chicken with Garlic Cilantro Rice

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Ingredients

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Chicken

  • 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

Rice

  • 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

Garnish

  • Lime wedges, if desired

Instructions

  1. Soak skewers in water 15 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Serve skewers over rice with lime wedges.

Find it online: https://legenrecipes.com/recipe/skinny-grilled-sriracha-chicken-garlic-cilantro-rice/