Ingredients
3tbspsoy sauce,use gluten-free if needed
¼cuphoney,(plus 2 tbsp)
1tbspvegetable oil
1tsplime zest
3tbspfresh lime juice
4clovesgarlic,peeled and roughly chopped
1½square inch piece fresh ginger,peeled and roughly chopped
1½tbspsriracha sauce
1¼tspsalt
2½lbschicken thighs,boneless skinless, trimmed and cut into 2-inch chunks
2tbspcilantro,chopped plus a few whole sprigs for garnish
limes,sliced into wedges for garnishing platter, optional
Preparation
In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth.
Pour half a cup of the marinade into a small bowl; cover and refrigerate until ready to serve.
Combine the chicken and remaining marinade in a large Ziplock bag 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. Transfer the skewers to a platter.
Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside.
Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.
