Honey, Lime, Sriarcha Chicken Skewers

Honey, Lime, Sriarcha Chicken Skewers
Once Upon A Chef

***These have a Thai flavor to them***. Let people spoon sauce on because it can be spicy for some.  Serve with rice.

INGREDIENTS

• 3 tablespoons soy sauce (use gluten-free if needed)
• 1/4 cup plus 2 tablespoons honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime zest, from one lime
• 3 tablespoons fresh lime juice, from 2 limes
• 4 garlic cloves, peeled and roughly chopped
• 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
• 1-1/2 tablespoons Sriracha sauce
• 1-1/4 teaspoon salt
• 2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
• 2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
• Limes, sliced into wedges, for garnishing platter (optional)

INSTRUCTIONS

1. In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
2. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
3. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
4. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.

Thai Style Halibut with Coconut Curry Broth

Thai Style Halibut with Coconut Curry Broth:
Food Network -- Ellie Krieger

2 teaspoons vegetable oil
4 shallots finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste
2 cups chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt
4 (6 ounces halibut)
5 cups steamed spinach (make sure it's whole leaves)
1/2 cup coarsely chopped fresh cilantro
2 scallions, green part only, thinly sliced
2 Tablespoons lime juice (1 lime)
Pepper


In a large saute pan, heat the oil over medium heat.  Add the shallots and cook, stirring occasionally, until beginning to brown (about 5 minutes).  Add the curry paste and cook, stirring, until fragrant, about 30 seconds.  Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups (about 5 minutes).

Season the halibut with salt.  Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.  Cover and cook until the fish flakes easily with a fork (about 6-7 minutes).

While fish is cooking, steam spinach in the microwave for about 2 minutes.  Chop cilantro and scallions.

Arrange spinach in bowls and when fish is done, place fish on top of spinach.  Stir the cilantro and scallions into the sauce and squeeze the lime juice into the sauce as well.  Season, to taste, with salt and pepper.  Ladle the sauce over the fish.

**Notes:  3/4 cup shallots might have been too much -- try 1/2 cup.  Also 1/2 cup chopped cilantro also seemed very cilantro-y.  Maybe try 1/3 cup next time.  The sauce was yummy -- not too spicy for kids.  I would have liked it spicier so, next time serve with Sciracha to kick it up for the adults.  Overall, very yummy***