It’s well documented that I have an obsession with mini food things. Here’s a secret: I’ve always dreamed of starting a food blog solely for miniature foods. I would die of cuteness every single time I’d  work on it. Maybe one day I’ll do it, but in the meantime, I’m pretty happy mini-fying every recipe that comes my way.

 

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Take these sriracha honey chicken skewers from Billy, from Wit and Vinegar. They’re regular human size in his awesome new cookbook, Whip It Up, but I couldn’t resist making them mini. If you haven’t already checked it out, Whip It Up is full of fun and easy recipes that you can, literally, just whip up. The photos are bright and pop-art-y and the book totally brings a smile to my face.

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Sriracha and honey go together like best friends and once you get chicken in on the action, it’s totally a party. I served these guys with some rice and cucumbers to make it a sriracha honey chicken bowl, but I’ve also just snacked on them on their own. As mini skewers, they kind of remind me of chicken wings, but more meaty and easier to eat. Seriously saucy and delicious!

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Mini Sriracha Honey Chicken Skewer Recipe from Whip It Up
serves 2-3
prep time: 10 minutes
cook time: 10 minutes
total time: 20 minutes

• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup honey
• 1/4 cup rice vinegar
• 1 1/2 tablespoons sriracha
• 3/4 lbs boneless, skinless chicken thighs, cut into small pieces

Whisk together the marinade ingredients in a small bowl. Add half the marinade to the cut chicken pieces. With the remaining marinade, bring to a boil in a saucepan, reducing slightly until thick, 2-3 minutes. Set aside.

Skewer the chicken on toothpicks and then pan fry in a heavy bottomed non-stick skillet over medium high heat, until cooked through, 5-8 minutes. While cooking, flip and brush with the remaining marinade as needed. Enjoy hot!