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Baked Chicken Skewers with Creamy Honey Sriracha Sauce

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Ingredients
  

Creamy Honey Sriracha Sauce

  • 1/2 cup real mayonnaise
  • 2 tablespoons Sriracha hot sauce
  • 1 tablespoon rice wine vinegar
  • 1/4 cup honey
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic minced
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon red pepper flakes optional, for more spice
  • Salt to taste

Baked Chicken Skewers

  • 1 pound boneless skinless chicken breasts, cut into cubes
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablesoons honey
  • ¼ chopped roasted peanuts
  • 1 cucumber
  • Wooden skewers

Instructions
 

Creamy Honey Sriracha Sauce

  • In a mixing bowl, combine the mayonnaise, Sriracha sauce, rice wine vinegar, honey, smoked paprika, lime juice, minced garlic, chopped parsley, and optional red pepper flakes.
  • Whisk the ingredients together until well combined and smooth.
  • Taste the sauce and adjust the seasoning with salt as needed.
  • Transfer the creamy honey Sriracha sauce to a jar or container with a lid.
  • Refrigerate the sauce for at least 30 minutes to allow the flavors to meld together before serving.

Baked Chicken Skewers

  • In a bowl, combine the low-sodium soy sauce, oyster sauce, minced garlic, grated ginger, Sriracha sauce, chili powder, smoked paprika, red pepper flakes, salt, black pepper, and honey. Mix well to create the marinade.
  • Add the cubed chicken to the marinade, making sure all the pieces are evenly coated. Cover the bowl and refrigerate for at least an hour or overnight to allow the flavors to penetrate the chicken.
  • If using wooden skewers, soak them in warm water for about 20 minutes to prevent them from burning in the oven.
  • Preheat the oven to 450°F (230°C).
  • Thread the marinated chicken pieces onto the skewers, ensuring they are evenly distributed and not too tightly packed.
  • Place the skewers on a rack set over a baking tray, making sure they are spaced apart.
  • Roast the chicken skewers in the preheated oven for 15 minutes.
  • After 15 minutes, flip the skewers over and roast for an additional 5 minutes or until the chicken is cooked through and nicely browned.
  • Remove the chicken skewers from the oven and let them rest for a few minutes before serving.
  • Serve the baked chicken skewers hot as an appetizer or main dish over rice with sauce and chopped peanuts Served with a side of sliced cumbers.