Summer, sun, sunshine and the barbecue is ready! One of my favourite things to do on warm summer evenings is to simply move my whole kitchen outside. What could be better than spending time cooking and eating with friends?
Now, a little info on my recipe. My absolute favorite part of the chicken for barbecue is definitely the upper leg, it has really soft meat. Juicy, tender and simply the best piece of chicken! Of course you can’t neglect the other parts. There are lots of recipes that feature different parts of chichen and I will certainly show you more of them in the future.
The marinade for today’s recipe is not for everybody. One should like eating pretty spicy. Sriracha has become a cult sauce and besides Tabasco the sauce is one of my favourite hot sauces.
If you prefer a milder sauce, you can replace the Sriracha with 2-3 tbsp tomato paste and possibly some water. But this marinade, as it is in the recipe, is simply PERFECTION!
The cucumber yoghurt gives the whole thing a fresh balance so that you don’t start sweating right away and the pickled vegetables round it off with a little extra acidity and sweetness.
By the way, I picked the cucumber fresh from my raised bed. My raised bed was the best purchase this year and makes our office courtyard so much more lively and cosy.
Sriracha Chicken Wrap
For the vegetables:
- 2 carrots
- 1/3 radish
- 1 handful of radishes
- 1 stick spring onion
- 1 tbsp mustard seeds
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- 1 tablespoon salt
- 4 tbsp Mirin
- 2 tbsp sugar
- 6 tbsp rice vinegar
- 3 tbsp Ponzu soy sauce
- 50 g butter
- 3 garlic cloves finely chopped
- 2 tbsp smoked paprika powder
- 1 tbsp honey
- 6 tbsp Sriracha
- juice of a lime
- 1 tsp dried rosemary if fresh then finely chopped
- 8 pieces of chicken drumstick
- 8 small tortilla wraps
- ½ Cucumber
- 100 g Skyr or Greek yoghurt
- Sesame seeds and a few rolls of spring onion to garnish
One day before grilling, prepare the vegetables to pickle by cutting them into fine strips.
Bring mustard seeds, sesame seeds, sesame oil, salt, mirin, rice wine vinegar, sugar and Ponzu soy sauce to the boil in a saucepan and add approx. 250 ml water.
Simmer for 2-3 minutes.
Put the vegetables in an airtight glass, pour in the vinegar water and close the lid. Leave in the fridge overnight.
For the chicken marinade melt butter, sauté garlic in it and add the remaining ingredients. Bring to the boil briefly and allow to cool slightly.
Put the chicken in a bowl and marinate for at least 2 hours.
Core the cucumber, halve lengthwise and cut into fine strips. Mix with skyr, season to taste with salt and pepper.
Now it gets serious and the chicken is ready to grill. Remove the chicken from the bowl and keep the rest of the marinade and set aside.
At medium heat grill covered for 10-15 minutes.
Then brush on both sides with the marinade set aside and grill for another 10 minutes covered.
Briefly heat the tortillas on the grill.
First cover with cucumber skyr and pickled vegetables.
Cut the chicken into strips and place them on top of the tortillas. Garnish with spring onion and sesame seeds and then either eat them like a taco or simply roll into a wrap.
This post is also available in English!