Instructions:
(Note: Many chefs prefer chicken thighs over any other piece of chicken because it accepts added spices well and isn’t as likely to dry out when grilled.)
Combine the ingredients from the Sriracha through the minced garlic in a large plastic bag that you can close tightly. Knead the bag of ingredients to get them well-blended. Add the shrimp or chicken to the bag of marinade and let soak in the bag two or more hours in the refrigerator.
Put the shrimp or pieces of chicken on skewers and place on your grill. Be sure to not grill the shrimp too long, as it will shrink and become tough. The chicken pieces can be grilled a little bit longer, but be careful to avoid overdoing them as well.
Have some cold beverages handy for best enjoyment of this holiday treat.
Readers with questions or comments for Dave Kessler may write to him in care of this publication.
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