1 1/2 tsp Sriracha sauce (more, to taste, if you want it spicier)
1 1/2 lb boneless skinless chicken thighs, trimmed and cut into 2-inch chunks
3 tbsp chopped cilantro, plus more for garnish
Wooden skewers, soaked in water to prevent charring on grill
Instructions
Combine honey, soy sauce, lime juice, oil, lime
zest, garlic, ginger, and sriracha sauce together
in a bowl. Blend with an immersion blender until
creamy. Remove 1/4 cup of marinade to a dish and
refrigerate for dipping later. Add the pieces of
trimmed chicken to remaining marinade and mix
until evenly coated. Marinate in refrigerator for
6-24 hours.
Remove the chicken from the refrigerator 15
minutes prior to cooking. Thread chicken onto
soaked skewers.
Heat a large grill pan, that's been coated in
cooking spray, over medium high heat. Add the
chicken skewers to the HOT pan. Reduce the heat to
medium and cook for 8-10 minutes. Flip the skewers
and continue cooking for another 8-10 minutes, or
until the chicken is cooked through. Remove from
the pan and place on a serving plate.
Sprinkle the top with fresh cilantro and serve
with the reserved marinade. Serve immediately.
Enjoy.
Originally Submitted
1/18/2014
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