Spicy Honey-Lime Chicken
2 1/2 pounds boneless skinless thighs (or breasts), trimmed and cut into 2 inch
Garnish: 2 tablespoons chopped cilantro or parsley; lime wedges
Honey Lime chicken marinade and glaze
3 tablespoon soy sauce low sodium is good if you have
6 tablespoon honey or maple syrup
1 teaspoon lime zest from one lime
3 tablespoon fresh lime juice from 1 1/2 to 2 limes
4 garlic cloves, minced or grated
1 1/2 tablespoon grated fresh ginger
1 tablespoon vegetable oil
1 1/2 tablespoon Sriracha sauce for pretty spicy
1 1/4 teaspoon salt
1/2 teaspoon cornstarch
MAKE MARINADE/SAUCE: Whisk all marinade ingredients together in a small bowl. Or blend them in a food processor.
MARINATE CHICKEN: Pour half the marinade\about 1/2 cup into a sealed zipper bag or container and add chicken. Marinate for 30 minutes at room temperature or 6-12 hours in fridge. Glaze: The reserved 1/2 cup marinade will be used for glazing/basting. Set aside.
PREPARE GRILL: Scrape grill and spray grill with oil. Heat grill to medium-high heat. If using wood skewers, soak them for 30 minutes beforehand to avoid burning.
GRILL CHICKEN SKEWERS: Skewer marinated chicken pieces onto skewers and pat dry . Discard the marinade used for marinating. Lightly spray chicken with oil to further avoid sticking. Grill chicken on all sides until golden brown, for 9-12 minutes in total, basting once or twice with the honey lime glaze. Instant thermometer will read 160F. Rest chicken, loosely covered for 5 minutes.
SERVE: If you have any leftover sauce, drizzle it on the chicken or warm it in microwave for 30 seconds and pass it around. Sprinkle chicken with cilantro or parsley and serve with lime wedges if desired. Serve hot or at room temperature.