SKINNY GRILLED SRIRACHA CHICKEN WITH GARLIC CILANTRO RICE

Skinny Grilled Sriracha Chicken with Garlic Cilantro Rice image

Provided by @MakeItYours

Number Of Ingredients 13

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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
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
Lime wedges, if desired

Steps:

Soak skewers in water 15 minutes.
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.
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.
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.
Serve skewers over rice with lime wedges.