# Honey, Lime & Sriracha Chicken Skewers

> Sweet, tangy, and spicy chicken skewers that are perfect for grilling. The honey-lime-sriracha glaze creates an irresistible flavor combination.

**Prep time:** 6 minutes
**Cook time:** 30 minutes
**Total time:** 36 minutes
**Servings:** 4-6
**Storage:** Refrigerates 3-4 days

---

## Ingredients

- 3 tablespoons soy sauce
- 1/4 cup plus 2 tablespoons honey
- 1 teaspoon lime zest, from one lime
- 3 tablespoons fresh lime juice, from 2 limes
- 4 garlic cloves, peeled and roughly chopped
- 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
- 1/4 teaspoon salt
- 2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
- 2 tablespoons chopped cilantro, plus more for garnishing platter (optional)
- Limes, sliced into wedges, for garnishing platter (optional)

---

## Shopping List

### 🥩 Meat & Poultry
- [ ] 2-1/2 lbs boneless skinless chicken thighs

### 🥬 Produce
- [ ] 2 limes (for zest and juice, plus wedges for garnish)
- [ ] 4 garlic cloves
- [ ] 1-1/2 inch piece fresh ginger
- [ ] Fresh cilantro (optional)

### 🥫 Pantry & Condiments
- [ ] 3 tbsp soy sauce
- [ ] 1/4 cup plus 2 tbsp honey

### 🔧 Equipment
- [ ] Wooden or metal skewers

---

## Instructions

1. **Make marinade.** 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; cover and refrigerate until ready to serve (this will be your sauce). 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.

2. **Prepare grill.** 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 grill down or move to a cooler part of the grill.) 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.

---

## Notes

- **Wooden skewers:** If using wooden skewers, soak them in water for at least 30 minutes before using to prevent burning.
- **Marinade time:** For best flavor, marinate for at least 6 hours or overnight.
- **Reserved marinade:** Make sure to reserve marinade BEFORE adding raw chicken for food safety.

---

## Serving Ideas

- Serve over rice with grilled vegetables
- Use in tacos with fresh slaw
- Pair with Asian cucumber salad
- Serve with peanut sauce and rice noodles