Ingredients

The following ingredients have 2 Servings
  • 3 tablespoons rice vinegar
  • 2 tablespoons sriracha
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 4 chicken thighs
  • boneless skinless
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic
  • granulated
  • 1/2 teaspoon onion
  • granulated
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/4 cup blue cheese crumbles
  • parsley
  • Chopped

Instruction

  • For the sauce, whisk rice vinegar, sriracha, honey and mustard in a medium measuring cup until smooth; set aside
  • Cut chicken thighs into small square pieces
  • (You should be able to get 6-8 pieces out of each thigh
  • ) Put the chicken in a large mixing bowl and season with paprika, granulated garlic, granulated onion, salt and olive oil
  • Thread the chicken on skewers and grill over high heat until thoroughly cooked and the chicken has some nice grill marks on it, usually for about 7-8 minutes each side
  • (You can also use a stove-top griddle)
  • While grilling the chicken, lightly brush the sauce onto the chicken skewers keeping them sauced and juicy
  • Plate the skewers and top with blue cheese crumbles and freshly chopped parsley
  • MORE: Five-Ingredient Teriyaki Pork and Pineapple Kebabs "Everything" Chicken Tenders Chicken Shawarma Satay with Sumac and Tahini Drizzle