Grilled Honey, lime and Sriracha Chicken Skewers- Alex P
Cook Time:30 Minutes
Total Time: 30 Minutes, plus at least 6 hours to marinate
3 tablespoons soy sauce (use gluten-free if needed)
1/4 cup plus 2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon lime zest, 3 tablespoons fresh lime juice,
4 garlic cloves, peeled and roughly chopped
1/2 square inch piece fresh ginger, peeled and roughly chopped
1/2 tablespoons Sriracha sauce
1/4 teaspoon salt
500 grams boneless skinless chicken thighs or breast (between 8-10)- , trimmed and cut into 2-inch chunks
2 tablespoons chopped coriander plus a few whole sprigs for garnish Limes, sliced into wedges, for garnishing platter (optional)
- 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 (or tub); cover and refrigerate until ready to serve (this will be your sauce).
- Combine the chicken and remaining marinade in a large Ziplock bag (or tub) and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
- Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
- 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 serve it alongside. Scatter the chopped coriander over top and garnish the platter with lime wedges and coriander sprigs, if desired.